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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Boy!, talk about a good breakfast! Ingredients:
corn bread |
one cup corn meal |
one cup sifted all-purpose flour |
two tbsps. sugar |
four tsps. baking powder |
one-half tsp. salt |
one egg |
one cup milk |
one-fourth cup vegetable oil |
topping |
one-third cup butter |
one-third cup all-purpose flour |
three-fourths tsp. salt |
one-half tsp. dill weed (optional) |
one-fourth tsp. pepper |
three cups milk |
five-oz. jar dried beef, well rinsed and cut up |
four hard-cooked eggs, sliced. |
Directions:
1. For corn bread: Sift together dry ingredients into a bowl. Add egg, milk and oil. Beat with rotary beater until smooth, about one minute. Bake in greased 8-inch square pan in preheated 425-degree oven 20 to 25 minutes. Remove from pan; cool.
2. For topping: Melt butter in saucepan. Add flour, salt, dill and pepper, stirring until smooth. Gradually add milk to flour mixture, stirring constantly until thickened. Add beef and eggs; heat thoroughly.
3. Cut corn bread into six pieces, split horizontally; place on cookie sheet. Broil until golden brown. For each serving, top two corn bread slices with hot creamed mixture.
4. CRUNCHY COLE SLAW or a fresh fruit salad would be a nice accompaniment to this zesty dish.
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