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

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

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.