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1
Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
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2
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.
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3
Add the milk, whisking or stirring constantly, until sauce begins to thicken.
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4
Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
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5
Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
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6
NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
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7
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!
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8
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.
