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Texas-Sized Brunch with Cornbread

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Serves 6 | 

A hearty cornbread that can feed even the hungriest person.

Ingredients:

1 loaf cornbread
3 cups Cheddar cheese, (shredded)
8 oz bacon
6 green onions, (chopped)
1/4 cup flour
2 cups milk
1/4 cup butter
1/2 teaspoon black pepper
6 eggs
1/2 cup sour cream
1 teaspoon cayenne pepper, (optional)
1 teaspoon salt

Directions:

  1. Fill a medium with water, place in eggs and bring to a boil. Cook 10-12 minutes. Discard water and peel boiled eggs. Chop in to small chunks.
  2. Cook bacon in a large skillet, cook until crispy. Place on paper towel, once cool crumble bacon in small pieces.
  3. In a separate saucepan, melt butter on medium heat. Pour in flour and whisk together, pour in milk and whisk until thickened.
  4. Add in 2 cups cheese, and eggs. Stir together then add salt, sour cream, pepper and cayenne. Stir all ingredients together, keep warm.
  5. Slice cornbread into 6 pieces. Spoon on a large portion of warm ingredients onto each cornbread slice. Top off with back, remaining cheese and green onion.
Course: Brunch, breakfast, lunch, dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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