Recipe - Breakfast Shortcake

1 pack (6ounce) cornbread mix
3 tablespoon Butter or margarine
3 tablespoon Allpurpose flour
2 cup Milk
1 One half cup (6 ounces) cheddar cheese;
shredded, divided
6 Hardcooked eggs; chopped
One half cup Mayonnaise
One fourth teaspoon Salt
One fourth teaspoon Hot sauce
1/8 teaspoon Pepper
8 Bacon slices; cooked and
crumbled

prepare cornbread batter according to package directions; pour into a
greased 9inch square pan. bake according to package directions. keep warm.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.
Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium
heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in
Three fourths cup cheese and next 5 ingredients. Cook, whisking constantly, until
cheese melts.

Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg
mixture evenly over cornbread. Sprinkle with remaining Three fourths cup cheese and
bacon. Makes 6 servings.

© Copyright 1997 Southern Living. All rights reserved. Reproduction in
whole or part without permission is prohibited.

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1033 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998