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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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 9×13 inch baking dish. Bake 45 minutes in the preheated oven.