Yield: 6 servings
|Vegetable Cooking Spray|
|1||Recipe Skillet-Sizzled Buttermilk Cornbread; crumbled into large chunks and left to dry overnight|
|1½ cup||Sharp Cheddar Cheese; grated|
|2 cups||Milk; or a combination of Milk and Cream, Milk and Half-And-Half, Milk and Sour Cream, or Milk and Evaporated Milk|
|1 dash||Tabasco Sauce|
|1 dash||Worcestershire Sauce|
|1 pinch||Dried Dill|
|1 pinch||Dried Basil|
Preheat the oven to 350øF. Spray a 14 x 11" shallow baking dish with vegetable cooking spray. Spread the cornbread in an even layer in the prepared dish. Sprinkle lightly with salt and pepper. PAt the cheese over the top. Whisk the eggs, milk, and seasonings until blended, then pour this mixture over the cornbread.
Bake until the eggs are set and the top is lightly browned and slightly puffed, about 30 minutes. Don't overbake.
Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA