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Title: Mushroom Corn Bread Dressing
Yield: 10 Servings

Ingredients

      2 c  cornmeal
      3 ts sugar
      3 ts baking powder
      1 ts salt
      5    eggs
      1    12-ounce can evaporated milk
    1/4 c  vegetable oil
      2 c  chopped mushrooms
      1 c  chopped celery
    1/2 c  chopped green onions
      3 tb butter or margarine
      2    14 1/2-inch ca ns  chicken
           -broth
      1    10 3/4-ounce c an  condensed
           - cream of chicken soup; und
    1/4 c  sliced almonds; toasted
      1 ts poultry seasoning
    1/4 ts pepper

Instructions

For corn bread, combine the first four ingredients in a bowl. Combine 2
eggs,
milk and oil; stir into dry ingredients just until moistened. Pour into a
greased 9-inch square baking pan. Bake at 400 F. for 18 - 20 minutes or
until a toothpick comes out clean. Cool on a wire rack. In a skillet, saute
mushrooms, celery and onions in butter until tender. In a large bowl, beat
remaining eggs; add broth, soup, almonds, poultry seasoning, pepper and
vegetables. Crumble corn bread over mixture. Pour into a greased 13 x 9 x
2-inch baking dish. Bake, uncovered, at 350 F. for 45 - 50 minutes or
until
a knife comes out clean.

Source: Ruby Williams - Bogalusa, Louisiana

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Contributor: Taste of Home Magazine - October/November 2000

Preparation Time: 0:00

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