Ingredients:
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons honey
1 eggs
3 tablespoons butter, melted
1 1/2 cups swiss cheese, shredded
1 (3 ounce) cans sliced mushrooms, drained
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 egg yolks, slightly beaten
2 cups cooked chicken or 2 cups cooked turkey, cubed
Directions:
In large bowl, mix dry ingredients for corn bread.
In a seperate bowl, mix together buttermilk, honey, egg, butter and 1/2 cup cheese.
Add buttermilk mixture to dry ingredients; mix well.
Spread half the batter in a buttered 8″x8″ baking dish.
Top with mushrooms and remaining cheese, then cover with remaining corn bread batter.
Bake at 375 F for 25-30 minutes (until golden brown).
In a medium saucepan, melt butter, and blend in flour.
Add milk, stirring constantly over medium-high heat, until mixture thickens and boils.
In a seperate bowl, blend 3/4 cup sauce into egg yolks.
Return mixture to sauce.
Stir in chunks of cooked chicken or turkey; warm until heated throughout.
Cut corn bread into squares, and top with cream sauce.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.