Cornbread Dressing II
Description
Chopped mushrooms, celery and green onions are baked with crumbled homemade cornbread in this great stuffing.
Ingredients
•
2 cups cornmeal
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1 tablespoon white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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5 eggs, beaten
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1 (12 fluid ounce) can evaporated milk
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1/4 cup vegetable oil
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2 cups chopped fresh mushrooms
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1 cup chopped celery
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1/2 cup chopped green onions
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3 tablespoons butter
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2 (14 ounce) cans chicken broth
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 teaspoon ground black pepper
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1 pinch dried parsley
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
3
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
4
Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
5
Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.