2/3 c. melted butter
1/2 c. onion
1/2 c. bell pepper
1/2 c. celery
2 pkg. Jiffy cornbread mix
6 hard-boiled eggs
4 oz. jar pimentos
2 c. chicken broth

Bake cornbread according to directions. Meanwhile, saute onions, bell pepper and celery in butter. Crumble cornbread in bowl; add chopped eggs and pimentos. Stir in chicken broth and sauteed vegetables. Pour into buttered dish and bake in 350 degree oven, covered for 1 hour. Take lid off last 5 minutes.