2 eggs
2 c. corn bread mix (or 1 - 14 oz. pkg.)
1 (11 oz.) can cheddar cheese soup
12 oz. frankfurters, sliced
1/3 c. olives, sliced
2 tbsp. pimiento, chopped
1 tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
3 tbsp. flour
1/2 c. sour cream

Preheat oven to 425 degrees. Beat eggs and 1 cup water. Add bread mix, beat until smooth. Pour into greased 9"x9"x2" pan. Bake 20 to 25 minutes. Heat soup and 1 cup water to boiling. Stir in next 5 ingredients, heat through. Mix sour cream and flour, stir into soup mixture. Cook and stir until bubbly. Serve over bread. Serves 6.