Creamed Ham and Eggs over Cornbread
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 pan prepared cornbread, homemade or prepared from a mix (or see first note below)
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 6 hard-cooked eggs, chopped (or may be sliced)
- 1 1⁄2 cups chopped ham (or see second note below)
- chopped parsley (to garnish)
directions
- Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
- Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
- Add the milk, whisking or stirring constantly, until sauce begins to thicken.
- Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
- Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
- NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
- NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
- NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale