Mushroom Cornbread Dressing

• 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

1. 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 400u0b0 for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
2. 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.
3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a knife comes out clean.

cornmeal, sugar, baking powder, salt, eggs, milk, vegetable oil, fresh mushrooms, celery, green onions, butter, chicken broth, condensed cream, almonds, poultry seasoning, pepper

Taken from www.tasteofhome.com/recipes/mushroom-cornbread-dressing/ (may not work)