Cornbread Dressing II
Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step: 2
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
Step: 3
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
Step: 4
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.
Step: 5
Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
NUTRITION FACT
Per Serving: 261 calories; protein 7.9g; carbohydrates 26.1g; fat 14g; cholesterol 97.9mg; sodium 851.5mg.
One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.
One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .
