West Virginia Shortcake - Cornbread with Rich Ham & Chicken Gravy

• 1 pan, 8 inch x 8 inch, of rich southern cornbread
• 1 cup (225 ml) chicken stock (add some ham drippings if available)
• 1 cup (225 ml) cream or whole milk
• 1 cup (225 ml) diced cooked ham
• 1 cup (225 ml) diced cooked chicken
• salt and pepper to taste
• butter to taste
• Optional: green peas, capers, mushrooms
• Garnish: paprika and chopped parsley

1. In a medium large saucepan, heat together the chicken stock and cream.
2. Add the ham and the chicken, stir and heat (if you are using green peas, capers, or mushrooms, this is when you add them).
3. Season to taste.
4. Cut the cornbread into squares and place on plates and butter them to taste (warm cornbread is the best to use).
5. Ladle the lower and top layers of the cornbread with the gravy and meat.
6. Serve immediately and garnish as desired.

pan, chicken, cream, ham, chicken, salt, butter, green peas, paprika

Taken from online-cookbook.com/goto/cook/rpage/000DCD (may not work)