Ingredients
2 cups cornmeal3 teaspoons sugar3 teaspoons baking powder1 teaspoon salt5 large eggs1 can (12 ounces) evaporated milk1/4 cup vegetable oil2 cups chopped fresh mushrooms1 cup chopped celery1/2 cup chopped green onions3 tablespoons butter2 cans (14-1/2 ounces each) chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/4 cup sliced almonds, toasted1 teaspoon poultry seasoning1/4 teaspoon pepper
Preparation
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.
