Name: Cornbread Dressing II
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Cornmeal - 2 cups; White sugar - 1 tablespoon; Baking powder - 1 tablespoon; Salt - 1 teaspoon; Eggs, beaten - 5; Evaporated milk - 1 (12 fluid ounce) can; Vegetable oil - ¼ cup; Chopped fresh mushrooms - 2 cups; Chopped celery - 1 cup; Chopped green onions - ½ cup; Butter - 3 tablespoons; Chicken broth - 2 (14 ounce) cans; Condensed cream of chicken soup - 1 (10.75 ounce) can; Ground black pepper - 1 teaspoon; Dried parsley - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread Dressing II

1. Cornmeal - 2 cups

2. White sugar - 1 tablespoon

3. Baking powder - 1 tablespoon

4. Salt - 1 teaspoon

5. Eggs, beaten - 5

6. Evaporated milk - 1 (12 fluid ounce) can

7. Vegetable oil - ¼ cup

8. Chopped fresh mushrooms - 2 cups

9. Chopped celery - 1 cup

10. Chopped green onions - ½ cup

11. Butter - 3 tablespoons

12. Chicken broth - 2 (14 ounce) cans

13. Condensed cream of chicken soup - 1 (10.75 ounce) can

14. Ground black pepper - 1 teaspoon

15. Dried parsley - 1 pinch

How to cook deliciously - Cornbread Dressing II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Stage

In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.

3. Stage

Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.

4. Stage

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. Stage

Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.