Ingredients
12
12 servings
- •2 cups cornmeal
- •1 tablespoon white sugar
- •1 tablespoon baking powder
- •1 teaspoon salt
- •5 eggs, beaten
- •1 (12 fluid ounce) can evaporated milk
- •0.25 cup vegetable oil
- •2 cups chopped fresh mushrooms
- •1 cup chopped celery
- •0.5 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutritional Facts
Per 12 servings
- Calories: 261
- Carbohydrate: 26g
- Fat: 14g
- Fiber: 1g
- Protein: 8g
- Sugar: 6g
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