Rating: 4.5 stars 4.3
38 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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.

Nutrition Facts

261 calories; protein 7.9g; carbohydrates 26.1g; fat 14g; cholesterol 97.9mg; sodium 851.5mg. Full Nutrition
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