Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 55 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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 9×13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutrition Facts (per serving)
| 261 | Calories |
| 14g | Fat |
| 26g | Carbs |
| 8g | Protein |