Cornbread topped Salmon

In one bowl, combine:
1 box jiffy corn muffin mix, plus other ingredients required for making corn muffins on the box
1/4 cup diced onion
1 jar pimentos
dash of thyme
dash of celery seed
dash of black pepper

In another bowl, combine:

1 can of salmon (pull off skin but you can leave the bones, when cooked you don't notice them)

2 cans cream of mushroom

1/4 cup milk

In a baking dish, pour salmon mixture on the bottom, then cornbread mixture on top.

Bake uncovered at 400 degrees for 35 minutes.