Mushroom Corn Bread Dressing Recipe

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This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.—Ruby Williams, Bogalusa, Louisiana

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Mushroom Corn Bread Dressing Recipe

Prep: 20 min. Bake: 65 min.

Yield: 10-12 Servings

20 65 85

Ingredients

2 cups cornmeal
3 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
5 eggs
1 can (12 ounces) evaporated milk
1/4 cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
1/2 cup chopped green onions
3 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup sliced almonds, toasted
1 teaspoon poultry seasoning
1/4 teaspoon pepper

Directions

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-in. square baking pan. Bake at 400° 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-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 267 calories, 14 g fat (5 g saturated fat), 108 mg cholesterol, 725 mg sodium, 26 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Mushroom Corn Bread Dressing in Taste of Home October/November 2000, p6