2 c. cornmeal
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 c. vegetable oil
2 c. chopped fresh mushrooms
1 c. chopped celery
1/2 c. chopped green onions
3 tbsp. butter, melted
3 eggs, beaten
2 (14 1/2 oz.) cans chicken broth
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3/4 c. sliced almonds
1 tsp. poultry seasoning
1/4 tsp. pepper
Dash of parsley flakes
Fluted mushroom
Fresh parsley

Combine first 4 ingredients in a large mixing bowl; add 2 eggs, milk and oil, mixing well.

Place a well greased 10 inch cast iron skillet in a preheated 350 degree oven for 5 minutes or until skillet is hot. Remove from oven; spoon batter into skillet. Bake at 350 degrees for 35 to 40 minutes or until lightly browned; cool. Crumble cornbread into a large bowl.

Saute mushrooms, celery and green onions in 3 tablespoons butter until tender. Combine cornbread, sauteed vegetables and next 7 ingredients, mixing well. Spoon into a greased 13x9x2 inch baking dish. Bake at 350 degrees for 45 minutes. Garnish dressing with mushroom and parsley. Yield: 12 servings.

Note: To make recipe a day ahead, cover and refrigerate overnight before baking. To bake, remove from refrigerator, and let stand 30 minutes. Bake at 350 degrees for 55 minutes.