Recipe Skillet-Sizzled Buttermilk Cornbread; crumbled into large chunks and left to dry overnight
salt
pepper
1 1/2 Tasse
Sharp Cheddar Cheese; grated
8 gross
eggs
2 Tasse
Milk; or a combination of Milk and Cream, Milk and Half-And-Half, Milk and Sour Cream, or Milk and Evaporated Milk
1 Prise
tabasco sauce
1 Prise
Worcestershire Sauce
1 Prise
dill dried
1 Prise
basilicum dried
die Zubereitung:
Preheat the oven to 350°F. 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.
by Katherine Smith Kook-Net: The Shadow Zone Iv - Stinson Beach, Ca
