Mushroom Corn Bread Dressing Recipe

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Mushroom Corn Bread Dressing Recipe

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5 1
Publisher Photo
This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.—Ruby Williams, Bogalusa, Louisiana
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Mushroom Corn Bread Dressing in Taste of Home October/November 2000, p6

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