1 box corn bread mix
2 eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. grated Swiss cheese

Cover bottom of 9 x 9 inch square pan or 8 x 11 inch pan with 1/3 corn bread mixture.

FILLING:

1 sm. can artichokes, drained
1 (4 1/2 oz.) can mushrooms, drained
1 sm. can sliced water chestnuts
1 c. shredded Swiss cheese

Mix together and spread in pan on top of corn bread batter; add remainder of corn bread batter.

Bake at 350 degrees for 35 minutes. Stand for 10 minutes before cutting.

Top with quick hollandaise sauce:

2 packages R.T. French hollandaise sauce mix, using chicken broth instead of water; when sauce starts to thicken add 1 1/2 cups cubed ham and 1 1/2 cups cubed chicken.

To serve: Cut corn bread into squares and serve with sauce over top.