CORNBREAD:

1 c. sifted all purpose flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs, beaten
1 c. milk
1/4 c. soft shortening or butter

Sift flour with sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening or butter. Beat with an electric mixer or rotary beater about a minute, just until smooth. Pour into a greased 9 x 9 x 2 pan. Bake at 425 degrees for 20 to 25 minutes. Cut into squares. Top with creamed chicken.

CREAMED CHICKEN:

2 c. chicken broth, or 1 c. chicken broth and 1 cup half and half or 1 c. evaporated milk
1/4 c. butter
1/4 c. all purpose flour
1/2 tsp. salt
2 c. cubed, cooked, chicken breasts
1 tbsp. chopped pimiento, optional