| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Casseroles, Main dish, Breakfast, Kooknet |
6 |
Servings |
INGREDIENTS
|
|
Vegetable Cooking Spray |
| 1 |
|
Recipe Skillet-Sizzled Buttermilk Cornbread; crumbled into large chunks and left to dry overnight |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
c |
Sharp Cheddar Cheese; grated |
| 8 |
lg |
Eggs |
| 2 |
c |
Milk; or a combination of Milk and Cream, Milk and Half-And-Half, Milk and Sour Cream, or Milk and Evaporated Milk |
| 1 |
ds |
Tabasco Sauce |
| 1 |
ds |
Worcestershire Sauce |
| 1 |
pn |
Dried Dill |
| 1 |
pn |
Dried Basil |
INSTRUCTIONS
Preheat the oven to 350°F. Spray a 14 x 11" shallow baking dish with
vegetable cooking spray. Spread the cornbread in an even layer in the
prepared dish. Sprinkle lightly with salt and pepper. PAt the cheese over
the top. Whisk the eggs, milk, and seasonings until blended, then pour this
mixture over the cornbread.
Bake until the eggs are set and the top is lightly browned and slightly
puffed, about 30 minutes. Don't overbake.
Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed
by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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