Cornbread Dressing Ii
Ingredients
- 2 cups cornmeal ⓘ
- 1 tablespoon white sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 5 eggs, beaten ⓘ
- 1 (12 fluid ounce) can evaporated milk ⓘ
- 1/4 cup vegetable oil ⓘ
- 2 cups chopped fresh mushrooms ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup chopped green onions ⓘ
- 3 tablespoons butter ⓘ
- 2 (14 ounce) cans chicken broth ⓘ
- 1 (10.75 ounce) can condensed cream of chicken soup ⓘ
- 1 teaspoon ground black pepper ⓘ
- 1 pinch dried parsley ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
- Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
- 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.
- Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutrition & Diet Analysis (per serving)
929
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).