Directions:
- Melt 2 Tbsp. butter with oil in a large skillet over medium heat; add mushrooms, celery, and bell pepper, and sauté 8 to 10 minutes or until vegetables are tender.
- Crumble cornbread into a large mixing bowl. Stir in mushroom mixture, half-and-half, and next 6 ingredients, and, if desired, rosemary. Add chicken broth, and gently stir until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 25 to 30 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1806.39 Kcal (7563 kJ) | ||
| Calories from fat | 1644.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.7g | 281% | |
|---|---|---|---|
| Cholesterol | 766.63mg | 256% | |
| Sodium | 3967.39mg | 165% | |
| Potassium | 1369.51mg | 29% | |
| Total Carbs | 23.44g | 8% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 24.56g | 49% | |
| Vitamin C | 146.6mg | 244% | |
| Vitamin A | 3.8mg | 126% | |
| Iron | 44.7mg | 248% | |
| Calcium | 505.7mg | 51% | |
| Amount Per 100 g | |||
| Calories | 158.66 Kcal (664 kJ) | ||
| Calories from fat | 144.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 281% | |
|---|---|---|---|
| Cholesterol | 67.33mg | 256% | |
| Sodium | 348.46mg | 165% | |
| Potassium | 120.29mg | 29% | |
| Total Carbs | 2.06g | 8% | |
| Sugars | 0.56g | 26% | |
| Dietary Fiber | 0.52g | 23% | |
| Protein | 2.16g | 49% | |
| Vitamin C | 12.9mg | 244% | |
| Vitamin A | 0.3mg | 126% | |
| Iron | 3.9mg | 248% | |
| Calcium | 44.4mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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