1/2 cup butter
3 tablespoons all-purpose flour
2 eggs
1 teaspoon Worcestershire sauce
1 1/2 cups rolled cornbread
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon dried basil
1 dash hot pepper sauce
1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter, flour, eggs, Worcestershire sauce, cornbread, salt, pepper, paprika, basil, hot pepper sauce, and cream cheese. Roll out cornbread dough, and roll into a 12-inch rectangle. Wrap each rectangle in its own wrap, and cut each half into 6 wedges. Secure with kitchen tweezers. Wrap each rectangle in waxed paper, and place them seam to seam around the bread.
Bake in preheated oven for 45 minutes, or until cornbread is golden brown. Serve warm.