Cornbread Dressing II

Cornbread Dressing II

Chopped mushrooms, celery and green onions are baked with crumbled homemade cornbread in this great stuffing.

Preparation Time
30 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 55 mins
Calories
261 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step 2
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
Step 3
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
Step 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.
Step 5
Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Cornbread Dressing II
Cornbread Dressing II
Cornbread Dressing II
Cornbread Dressing II

Ingredients

  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • ¼ cup vegetable oil
  • 3 tablespoons butter
  • 1 tablespoon baking powder
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup chopped celery
  • 1 teaspoon ground black pepper
  • 2 (14 ounce) cans chicken broth
  • 5 eggs, beaten
  • ½ cup chopped green onions
  • 1 pinch dried parsley
  • 2 cups cornmeal
  • 2 cups chopped fresh mushrooms

Categories

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