|Cornmeal||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Eggs||2 , beaten|
|Canned evaporated milk||12 Ounce|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Eggs||3 , beaten|
|Canned chicken broth||14 1⁄2 Ounce|
|Canned cream of chicken soup||10 3⁄4 Ounce, undiluted|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Poultry seasoning||1 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Mushroom||1⁄4 Cup (4 tbs)|
Combine first 4 ingredients, add 2 eggs, milk, and oil, mixing well.
Place a well-greased 10-inch cast-iron skillet in a preheated 350Â° oven for 5 minutes or until skillet is hot.
Remove from oven, spoon batter into skillet.
Bake at 350Â° for 35 to 40 minutes or until lightly browned, cool.
Crumble cornbread into a large bowl.
Saute mushrooms, celery, and green onions in 3 tablespoons butter until tender.
Combine cornbread, sauteed vegetables, 3 eggs, broth, soup, almonds, poultry seasoning, pepper, and parsley flakes, mixing well.
Spoon into a greased 13- x 9- x 2-inch baking dish.
Bake at 350Â° for 45 minutes.
Garnish dressing with mushroom and parsley.