Joyce Rumple

Loaded Cornbread

1/2 lbs bacon (chopped)

1 bunch swiss chard (chopped)

1 medium onion (chopped)

1 small bell pepper (chopped)

1 medium tomato (chopped)

2 cups cornbread mix

2 egg

1 cup milk

shredded cheese (optional)

pine nuts, pumpkin seeds, or sunflower seeds (optional)

Preheat oven to 400 degrees. Make cornbread batter by using 1 cup cornbread, egg and milk and set aside. Fry the bacon in a cast iron skillet until crisp. Remove from pan, keep the grease, and add the chard, onion, pepper, and tomato. Fry until onions are translucent. Add cornbread batter, mix well, and top with cheese and seeds. Bake in the oven for 20-30 minutes.