Cornbread Supreme 2000

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“This recipe won the 2000 Martha White Bake - Off. It was created by Kay Gay and Hellen Hollansworth of Gulf Shores, Alabama”

Ingredients Nutrition

  • 3 slices bacon
  • 4 eggs
  • 14 cup milk
  • 12 cup butter, melted, cooled
  • 1 (6 ounce) package Martha White buttermilk or 1 (6 ounce) package Martha White yellow cornbread mix
  • 6 dashes hot pepper sauce
  • 1 medium onion, chopped
  • 1 (10 ounce) package frozen chopped broccoli or 1 (10 ounce) package spinach, thawed, well drained
  • 1 lb shelled deveined cooked shrimp, coarsely chopped
  • 8 ounces finely shredded cheddar cheese
  • chopped fresh parsley


  1. Heat oven to 375°F.
  2. Cook bacon in 10 1/2-inch cast iron skillet until crisp.
  3. Drain on paper towel; cool.
  4. Crumble bacon; set aside.
  5. Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet.
  6. Wipe skillet clean with paper towel.
  7. Return reserved bacon drippings to skillet; place in oven to heat.
  8. Beat eggs in large bowl.
  9. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended.
  10. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese.
  11. Pour batter into hot skillet.
  12. Sprinkle remaining 1/2 cup cheese evenly over top.
  13. Bake at 375°F for 30 to 35 minutes or until set and golden brown.
  14. Sprinkle with bacon and parsley.

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