Breakfast shortcake

Yield: 1 Servings

Measure Ingredient
1 pack (6-ounce) cornbread mix
3 tablespoons Butter or margarine
3 tablespoons All-purpose flour
2 cups Milk
1½ cup (6 ounces) cheddar cheese; shredded, divided
6 Hard-cooked eggs; chopped
½ cup Mayonnaise
¼ teaspoon Salt
¼ teaspoon Hot sauce
⅛ teaspoon Pepper
8 Bacon slices; cooked and crumbled

prepare cornbread batter according to package directions; pour into a greased 9-inch square pan. bake according to package directions. keep warm.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.

Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in ¾ cup cheese and next 5 ingredients. Cook, whisking constantly, until cheese melts.

Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg mixture evenly over cornbread. Sprinkle with remaining ¾ cup cheese and bacon. Makes 6 servings.

© Copyright 1997 Southern Living. All rights reserved. Reproduction in whole or part without permission is prohibited.

Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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