Creamed Chicken and Cornbread

Susanne Delisle

Ingredients
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

CORNBREAD
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

Directions
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. Boil and stir 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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