Combine first 4 ingredients; mix well. Add milk and eggs; stir just until dry ingredients are moistened. Stir butter into batter. Pour into a well-greased 13- x 9- x 2-inch baking pan. Bake at 400° for 15 minutes or until lightly browned.
Cut cornbread into 4-inch squares; split squares, and spoon Creamed Chicken between and on top of each square. Garnish with pimiento, if desired.