Creamed Ham And Eggs Over Cornbread - cooking recipe

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)

Preparation

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.