Ingredients

• 3 slices thick bacon
• 4 large eggs
• 1/4 cup milk
• 1/2 cup butter, melted and cooled
• 1 (6 oz.) package Martha White® Buttermilk Cornbread Mix OR 1 (6 oz.) package Martha White® Cotton CountryTM Cornbread Mix
• 6 dashes hot pepper sauce
• 1 medium onion, chopped
• 1 (10 oz.) package frozen spinach, thawed and well drained OR 1 (10 oz.) package frozen chopped broccoli, thawed and well drained
• 1 1/2 cups fully cooked cubed ham (1/2-inch cubes)
• 2 cups (8 oz.) finely shredded sharp Cheddar cheese, divided
• Chopped fresh parsley for garnish

Directions

1. HEAT oven to 375°F. Cook bacon in 10 1/2-inch cast iron skillet until crisp. Drain on paper towel. Cool and crumble.

2. RESERVE 1 tablespoon bacon drippings. Drain off remaining drippings from skillet. Wipe skillet clean with paper towel. Return reserved bacon drippings to skillet. Place in oven to heat.

3. BEAT eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce, stirring until blended. Stir in onion, spinach, ham and 1 1/2 cups cheese. Carefully remove hot skillet from oven. Pour batter into hot skillet. Sprinkle remaining 1/2 cup cheese over cornbread.

4. BAKE 30 to 35 minutes or until set and golden brown. Let rest 5-10 minutes in skillet on cooling rack. Sprinkle with bacon and parsley, cut into wedges and serve

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