Creamed Ham On Cornbread Recipes

Steps:

• In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400° for 18-20 minutes. , Meanwhile, in a large saucepan, melt butter; stir in the flour, mustard and salt until smooth. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add ham and heat through. Cut cornbread into squares; top with creamed ham.

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.

Steps:

• 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.