Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup crumbled cooked bacon
1 egg
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DIRECTIONS:
1: Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. Optional: You can use an 8-inch square pan (do not preheat the pan, but do preheat the oven).
2: In medium bowl, mix all ingredients. Pour into skillet or pan.
3: Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife and carefully remove from skillet to cooling rack to cool.
Darlene’s Tips: Serve with chili or baked beans or as a side to any dish (no rules!). You could make this in muffin tins if you prefer and grab on the go for a quick and easy breakfast. Instead of cooked bacon, you could use deli ham or salami cut into small pieces or you could skip the meat.
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