Creamed Eggs And Ham On Cornbread

Ingredients

• 1 pkg corn muffin mix or your cornbread recipe
• 2 cans undiluted cream of mushroom soup
• 12 c sweet milk
• 12 tsp Worcestershire sauce
• 6 hard-cooked eggs quartered
• 2 Tbsp chopped pimento
• 4 slices boiled ham

Directions

1. Bake cornbread in square pan
2. Combine soup milk and Worcestershire sauce
3. Heat over moderate heat stirring until smooth
4. Fold in eggs and pimento into soup mixture
5. Split cornbread
6. Lay a slice of ham on bread and top with creamed eggs Serve extra bread with meat