Title: Breakfast shortcake
 Categories: Eggs, Breakfast
      Yield: 1 Servings
 
      1 pk (6-ounce) cornbread mix
      3 tb Butter or margarine
      3 tb All-purpose flour
      2 c  Milk
  1 1/2 c  (6 ounces) cheddar cheese;
           -shredded, divided
      6    Hard-cooked eggs; chopped
    1/2 c  Mayonnaise
    1/4 ts Salt
    1/4 ts Hot sauce
    1/8 ts Pepper
      8    Bacon slices; cooked and
           -crumbled
 
  prepare cornbread batter according to package directions; pour into a
  greased 9-inch square pan. bake according to package directions. keep
  warm.
  
  Melt butter in a heavy saucepan over low heat; whisk in flour until
  smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook
  over medium heat, whisking constantly, 4 minutes or until thickened
  and bubbly. Stir in 3/4 cup cheese and next 5 ingredients. Cook,
  whisking constantly, until cheese melts.
  
  Cut cornbread into 6 squares; cut each square into two triangles.
  Spoon egg mixture evenly over cornbread. Sprinkle with remaining 3/4
  cup cheese and bacon. Makes 6 servings.