Don't miss another issue…      Subscribe

Apple, Pecan and 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.
128

Yield

8

servings

Prep

15

min

Cook

90

min

Ready

115

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*
cup 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 32749% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 391mg 16%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 6%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed