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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 1 pkg. corn muffin mix or your cornbread recipe
- 2 cans undiluted cream of mushroom soup
- 1/2 c. sweet milk
- 1/2 tsp. Worcestershire sauce
- 6 hard-cooked eggs, quartered
- 2 Tbsp. chopped pimento
- 4 slices boiled ham
Method
- Bake cornbread in square pan.
- Combine soup, milk and Worcestershire sauce.
- Heat over moderate heat, stirring until smooth.
- Fold in eggs and pimento into soup mixture.
- Split cornbread.
- Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.