Cornbread Stuffing II
Ingredients List
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2 cups cornmeal
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1 tablespoon white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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5 eggs, beaten
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1 (12 fluid ounce) can evaporated milk
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¼ cup vegetable oil
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2 cups chopped fresh mushrooms
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1 cup chopped celery
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½ cup chopped green onions
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3 tablespoons butter
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2 (14 ounce) cans chicken broth
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1 (10.75 ounce) can condensed cream of chicken soup
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1 teaspoon ground black pepper
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1 pinch dried parsley
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
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In a 9-inch cast-iron skillet, combine cornmeal, sugar, baking powder, salt, eggs, evaporated milk, and vegetable oil.
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Bake the cornmeal mixture for 35-40 minutes or until lightly browned. Let it cool down.
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Once cooled, crumble the cornbread into a large bowl. Stir in the eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, black pepper, and dried parsley.
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Transfer the mixture to the prepared baking dish and bake for an additional 45 minutes.
Nutritional Information (per serving)
| 261 | Calories |
| 14g | Fat |
| 26g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 5g | 26% |
| Cholesterol 98mg | 33% |
| Sodium 852mg | 37% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 5% |
| Total Sugars 6g | |
| Protein 8g | 16% |
| Vitamin C 2mg | 2% |
| Calcium 155mg | 12% |
| Iron 2mg | 12% |
| Potassium 253mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5