Cornbread Dressing Ii

15 ingredients
5 steps

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

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2
    In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  3. 3
    Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  4. 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. 5
    Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

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