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Mushroom Corn Bread Dressing

2 cups cornmeal
3 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
5 eggs
12-ounce can evaporated milk
1/4 cup vegetable oil
2 cups chopped mushrooms
1 cup chopped celery
1/2 cup chopped green onions
3 tablespoons butter or margarine
2 14 1/2-inch cans chicken broth
10 3/4-ounce can condensed cream of chicken soup, undiluted
1/4 cup sliced almonds, toasted
1 teaspoon poultry seasoning
1/4 teaspoon pepper

For corn bread, combine the first four ingredients in a bowl.
Combine 2 eggs, milk and oil; stir into dry ingredients just until
moistened. Pour into a greased 9-inch square baking pan. Bake at
400 F. 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 corn bread over mixture. Pour into a greased
13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 F. for 45 -
50 minutes or until a knife comes out clean.

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