1 Jiffy corn muffin mix
1/4 c. butter
1/4 c. flour
2 c. milk
4 oz. shredded Cheddar cheese
10 oz. chopped broccoli, cooked
2 hard boiled eggs, cut in chunks
8 oz. cooked, cubed ham (1 1/2 c.)

Prepare corn muffin mix according to package directions, baking it in an 8 x 8 inch pan instead of muffin tins. Melt butter in medium saucepan over low heat. Add flour and stir constantly until smooth, letting mixture bubble about 3 minutes. Gradually stir in milk. Increase heat to medium and simmer, stirring often, about 5 minutes or until thick and smooth. Add cheese, broccoli, eggs, and ham. Cook, stirring occasionally, until cheese has melted. Cut cornbread into 4 pieces; split each in half horizontally. Place bottom on plate and pour some sauce over; replace tops and add more sauce. Makes 4 servings.