CHICKEN:

2 tbsp. butter
2 1/2 tbsp. flour
1/4 tsp. nutmeg
1 tsp. salt (optional)
1/2 tsp. pepper
2 c. chicken broth
1 c. milk
3 c. cubed, cooked chicken or turkey

CORNBREAD:

1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. shortening

CHICKEN: In saucepan, melt butter and combine with flour, nutmeg, salt and pepper. Stir in broth, add milk and cook until thick. Add chicken and heat. Serve over squares of cornbread.

CORNBREAD: Sift together cornmeal, flour, sugar, baking powder and salt in bowl. Add egg, milk and shortening. Beat until smooth. Turn into greased 8-inch square pan. Bake at 425 degrees for 20-25 minutes.