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Cornbread Dressing

southern.chef's picture
Ingredients
  Cornmeal 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  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
  Pepper 1⁄4 Teaspoon
  Parsley flakes 1 Teaspoon
  Mushroom 1⁄4 Cup (4 tbs)
  Parsley 1
Directions

Combine first 4 ingredients, add 2 eggs, milk, and oil, mixing well.
Place a well-greased 10-inch cast-iron skillet in a preheated 350° oven for 5 minutes or until skillet is hot.
Remove from oven, spoon batter into skillet.
Bake at 350° 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 350° for 45 minutes.
Garnish dressing with mushroom and parsley.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
12

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