Creamed Ham and Eggs over Cornbread

Recipe by Lorraine of AZ


  • 1
    pan prepared cornbread, homemade or prepared from a mix (or see first note below)
  • 4
    tablespoons butter
  • 4
    tablespoons flour
  • 2
    cups milk
  • 12
    teaspoon salt
  • 14
    teaspoon white pepper
  • 6
    hard-cooked eggs, chopped (or may be sliced)
  • 1 12
    cups chopped ham (or see second note below)
  • chopped parsley (to garnish)


  • 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.