Believe it or not, we made it to sunrise service on Easter. We woke up with 5 minutes to spare, went in our pajamas and got to be part of a lovely service! After, we went to Cracker Barrel for breakfast. I love the CB- what a great idea, shopping and eating! Andy, for this very same reason, doesn't care for it very much. We had an awesomly filling breakfast that included grits. I am not a big fan of grits. I know there are many ways you can fancy them up, but to me they taste like baby cereal. I just don't get it. However, I was bound and determined that our grits would not go to waste. Two nights later, all of our grits were used up in this deliciously easy, stuffed corn bread. I haven't seen Celia eat something so fast in a long time! If you want to spice it up a bit, add a small can of green chiles on top of the ham. Enjoy!
Stuffed Cornbread
Ingredients:
1 Box Cornbread Mix
3 Jumbo Eggs (or 4 medium eggs)
3/4 Cup Cooked Grits
1/2 Cup Milk
1 TBSP of Mayonnaise
4 Slices American Cheese (or 1/2 to 1 Cup Shredded Cheese)
1 Cup Chopped Ham
2. In a large bowl, mix together cornbread, eggs, grits, mayo and milk. Make sure you break up your grits.
3. Spray a deep-dish pie pan with non-stick spray.
5. Bake in the oven for 25 to 30 minutes. When finished, the top should be golden and cracking, the bottom should be light brown.
1 comment:
This was great with the variations because I didn't have everything. I didn't have any grits, so I didn't add any. Used chicken instead of ham, and used shredded cheese. It was delicious! I would recommend adding salsa or green chiles.
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