Creamed Eggs And Ham On Cornbread - cooking recipe

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

Preparation

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.