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 \N | Hard-cooked eggs; chopped |
| ½ cup | Mayonnaise |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Hot sauce |
| ⅛ teaspoon | Pepper |
| 8 \N | 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