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Kitchen Witch
March 19th, 2009, 11:53 AM
Creamed Ham with Cornbread Wedges


1 cup sliced mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup hot chicken broth
1 cup half-and-half
salt and pepper, to taste
1/2 cup cooked diced chicken
1 1/2 cups cooked diced ham
1 green bell pepper, chopped
1 tablespoon chopped pimiento
fresh hot cornbread, cut into squares or wedges



In a skillet over medium-low heat, sauté mushrooms in butter; remove mushrooms with a slotted spoon and keep warm. Blend flour into drippings in skillet. Gradually stir in hot chicken broth, half-and-half, and salt and pepper. Cook, stirring constantly, for 10 minutes. Combine chicken, ham, green pepper, mushrooms, and pimiento; add to sauce mixture. Heat and serve on cornbread squares or wedges.
Serves 6 to 8.