This Beef Eggs Cornbread Breakfast Cups Vintage Recipe is a hearty delicious portable food on the go or sitting down to the table to eat, if you have time.
One cup milk
1 cup cornmeal
1/2 teaspoon salt
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 cup vegetable oil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 teaspoon salt
1/2 teaspoon dill weed (optional)
1/4 teaspoon pepper
3 cups milk
5-oz. jar dried beef, well rinsed and cut up
4 hard-cooked eggs, sliced.
For Corn Bread: Sift together dry ingredients into a bowl. Add egg, milk, and oil. Beat with rotary beater until smooth, about one minute. Bake in a greased 8-inch square pan in preheated 425-degree oven 20 to 25 minutes. Remove from pan; cool.
For Topping: Melt butter in a saucepan. Add flour, salt, dill, and pepper, stirring until smooth. Gradually add milk to flour mixture, stirring constantly until thickened. Add beef and eggs; heat thoroughly.
Cut cornbread into six pieces split horizontally; place on cookie sheet. Broil until golden brown. For each serving, top two cornbread slices with hot creamed mixture.
Yields six servings.
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