Yields 8 Portions
1 each crumbled Cornbread
1 1/2 cups grated Sharp Cheddar cheese
8 large lightly beaten Eggs
2 cups Milk
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 pinch Dried dill
1 pinch dried Basil
Level of Difficulty:
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Spray an oven proof casserole dish with vegetable cooking spray.
Spread the cornbread in an even layer in the prepared dish. 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.
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