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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
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ 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
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
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Step 2
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
Step 3
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
Step 4
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.
Step 5
Transfer the mixture to the prepared 9×13 inch baking dish. Bake 45 minutes in the preheated oven.
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