|Recipe : Entry # 5970|
|Etta Kay Jordan|
|Cornbread, Bacon and Eggs|
|Self-rising buttermilk corn meal
8 to 10 slices bacon, cooked and crumbled
3 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 cups milk
2 cups shredded Cheddar cheese (divided)
6 large hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon hot sauce
1/3 cup chopped green onions
|>Make pan of cornbread.
While cornbread is cooking:
Melt butter in large saucepan over medium low heat; add flour, stirring until smooth. Cook, stirring constantly about 1 minute.
Gradually add milk, stirring constantly until thickened. Stir in 3/4 cheese, chopped egg and next 4 ingredients. Stir until cheese melts.
Cut cornbread in wedges and split in half. Spoon egg mixture over both halves and top with remaining cheese. Sprinkle with green onion and top off with bacon.