First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
115 minIngredients
Directions
For the cornbread:
Preheat oven to 350℉ (180℃) Fahrenheit.
Goat a 4½-inch by 4½-inch loaf pan with oil, cooking spray or butter.
In a small bowl, mix together the milk and vinegar.
In a medium bowl, combine together the cornmeal, flour, sugar, baking powder, baking soda and salt.
Stir in the milk mixture, eggs and oil until just blended, fold in the corn kernels.
Pour the batter into the prepared pan.
Bake until golden and a wooden stick inserted in the center comes out clean, about 46 minutes.
Transfer on a wire rack and allow cool completely.
For the stuffing:
Preheat oven to 350℉ (180℃).
Generously grease an 8-inch square pan with olive oil, cooking spray or butter.
In a skillet, heat the olive oil over medium heat.
Stir in the onion and celery and cook until softened, 4 to 6 minutes, season with salt and pepper.
In a large bowl, mix together the onion mixture, cornbread, apple and mixed herb.
Arrange to the prepared pan.
Sprinkle the pecans on top and cover with foil, bake for 15 minutes.
Remove the foil, bake until golden and crispy, about 22 minutes more.
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