1 (8 oz.) package Cornbread Mix (Jiffy or Martha White) BAKED according to directions
No-Stick Cooking Spray
1 1/2 cups (6 oz.) shredded Italian Cheese Blend
2 cups frozen chopped spinach, thawed and squeezed dry
1 cup chopped country ham
2 cups milk
Black pepper to taste
1 TBSP Dijon mustard
Sprinkle of nutmeg
3 green onions, cleaned & chopped
How to make it
Prepare cornbread mix according to package directions, except bake in a 10-inch cast iron skillet. (Cornbread will be thin.)
Remove cornbread from skillet; cool and cut into cubes. (IF you don't have a 10 inch cast-iron, just bake it like you normally would and cut into cubes when cool!)
Spray same skillet generously with no- stick spray cooking spray. Reduce oven temperature to 350 deg.
Place cornbread cubes in skillet. Top with about half the cheese, spinach and ham. Sprinkle with remaining cheese.
In medium bowl, whisk together eggs, milk, mustard, pepper and green onions and nutmeg until well blended.
Pour evenly over ingredients in skillet.
Bake 40 to 45 minutes or until set and lightly browned.
*NOTES* 1)If you should have leftovers---remove from the iron skillet prior to refrigeration.2) You won't need salt in this recipe, the country ham is salty enough! 3) Make sure you really squeeze that spinach dry. You want your dish to be firm---not soggy! --Kn0x--