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Cornbread Dressing II Recipe

Recipe by: 106a802496d678ba

"Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 25 m
  • Ready In1 h 55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 2In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  • 3Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  • 4Crumble 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.
  • 5Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Ingredients
  • 12 servings
  • 261 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    261
    13%
  • Fat:
    14
    22%
  • Carbs:
    26.1
    8%
  • Protein:
    7.9
    16%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

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