Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
Transfer the mixture to the prepared 9×13 inch baking dish. Bake 45 minutes in the preheated oven.
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