Apple, Pecan & Cornbread Stuffing
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the double corn cornbread | |||
| 1 | cup |
milk, 1%
or soy milk, or rice milk |
* |
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | cup |
cornmeal
preferably medium grind |
|
| 1 | cup |
all-purpose flour
or half whole wheat pastry and half white flour |
|
| 4 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
at room temperature, lightly beaten |
|
| 4 | tablespoons |
canola oil
or other vegetable oil |
|
| 1 | cup |
corn
fresh or frozen |
|
| For the stuffing | |||
| 1 ½ | tablespoons |
olive oil
plus more for greasing |
|
| 2 | small |
onions
chopped |
|
| 3 | stalks |
celery
thinly sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | cups |
-
double corn cornbread (see recipe above), toasted and cut into 1-inch pieces |
* |
| 1 | each |
Granny Smith apples
peeled, cored and finely chopped |
|
| 2 ¼ | teaspoons |
mixed herbs
lik italian seasoning |
* |
| ⅔ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the double corn cornbread: | |||
| 237 | ml |
milk, 1%
or soy milk, or rice milk |
* |
| 15 | ml |
apple cider vinegar
|
|
| 237 | ml |
cornmeal
preferably medium grind |
|
| 237 | ml |
all-purpose flour
or half whole wheat pastry and half white flour |
|
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
at room temperature, lightly beaten |
|
| 6E+1 | ml |
canola oil
or other vegetable oil |
|
| 237 | ml |
corn
fresh or frozen |
|
| For the stuffing: | |||
| 23 | ml |
olive oil
plus more for greasing |
|
| 2 | small |
onions
chopped |
|
| 3 | stalks |
celery
thinly sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 946 | ml |
-
double corn cornbread (see recipe above), toasted and cut into 1-inch pieces |
* |
| 1 | each |
Granny Smith apples
peeled, cored and finely chopped |
|
| 11 | ml |
mixed herbs
lik italian seasoning |
* |
| 158 | ml |
pecans
chopped |
|
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.
