Creamed Chicken and Cornbread

Susanne Delisle

1/4 C butter
1/4 C flour
1/2 tsp. salt
1/8 tsp. pepper
1 C water
1 C milk
1 tsp. chicken bouillon
2 C cooked chicken, cut up
1 small green pepper, chopped
1 can (4 oz.) mushroom stems and pieces, do NOT drain
1 jar (2 oz.) diced pimento, do NOT drain

3/4 C cornmeal
1/4 C flour
1 1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbsp. vegetable oil
3/4 C buttermilk
1 egg

1. Preheat oven to 450 degrees.
2. Heat butter in a 2 qt. saucepan over low heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in water, milk and bouillon. Return to heat and boil stirring 1 minute. Stir in chicken, green pepper, mushrooms and pimentos with the liquids.
3. Pour mixture into an ungreased 8×8 square pan.
4. Prepare cornbread by combining all cornbread ingredients and beat vigorously for 30 seconds.
5. Pour cornbread mixture over top of chicken mixture and bake for 25-30 minute or until golden brown.

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