MUSHROOM CORNBREAD DRESSING

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Mushroom Cornbread Dressing image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 16

2 cups cornmeal
3 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
5 large 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

Steps:

  • For cornbread, combine the first 4 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 cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.

Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

AbuSaeed Nayan
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I made this dressing for Thanksgiving and it was a huge hit with my family. They loved the crispy edges of the cornbread and the tender, flavorful mushrooms.


Annie Davis
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This dressing is a staple at our holiday table. It's always a crowd-pleaser.


Phenyo Setsiba
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I've made this dressing several times and it's always a hit. It's easy to make and always turns out delicious.


Gloria Snyder
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This dressing was amazing! The cornbread was perfectly moist and flavorful, and the mushrooms added a savory depth of flavor. I will definitely be making this again.


Ella Esmelrada Concept
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Meh.


Bose Ighodaro
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This dressing was a bit too dry for my taste. I think I'll add more broth next time.


AHSAN MEMON
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I made this dressing for the first time last year and it was a huge success. I was worried that the cornbread would be too dry, but it was actually very moist and flavorful. The mushrooms added a nice savory flavor and the herbs really brightened up


Ranjan Mndal
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This is my go-to dressing recipe for any holiday gathering. It's easy to make and always turns out delicious. I love the crispy edges of the cornbread and the tender, flavorful mushrooms.


Jessica Ellis
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I've been making this dressing for years and it's always a winner. The combination of cornbread, mushrooms, and herbs is just perfect. I usually add a little extra garlic and thyme, and sometimes I'll use a mix of white and yellow cornmeal.


John Otiende
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This mushroom cornbread dressing was an absolute delight! I made it for Thanksgiving and it was a huge hit with my family and friends. The cornbread was moist and flavorful, and the mushrooms added a savory depth of flavor. I also loved the addition