Cornbread Dressing II
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Description
Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!
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
- ¼ cup vegetable oil
- 2 cups chopped fresh mushrooms
- 1 cup chopped celery
- ½ 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. 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.
Nutrition Facts
serving: 12 servings
calories: 260.9 kcal
carbohydrates: 26.1 g
protein: 7.9 g
saturated fat: 5.1 g
cholesterol: 97.9 mg
sodium: 851.5 mg
fiber: 1.4 g
sugar: 5.7 g