Apple, Pecan and Cornbread Stuffing Recipe

Name: Apple, Pecan and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk, 1% or soy milk, or rice milk; 1 tablespoon apple cider vinegar; 1 cup cornmeal preferably medium grind; 1 cup flour, all-purpose 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; 1 1/2 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 apples, granny smith peeled, cored and finely chopped; 2 1/4 teaspoons mixed herbs lik italian seasoning; ⅔ cup pecans chopped

Servings: persons

1 cup milk, 1% or soy milk, or rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal preferably medium grind
1 cup flour, all-purpose 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
1 1/2 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 apples, granny smith peeled, cored and finely chopped
2 1/4 teaspoons mixed herbs lik italian seasoning
⅔ cup pecans chopped

1
For the cornbread:
2
Preheat oven to 350F (180C) Fahrenheit.
3
Goat a 4 1/2-inch by 4 1/2-inch loaf pan with oil, cooking spray or butter.
4
In a small bowl, mix together the milk and vinegar.
5
In a medium bowl, combine together the cornmeal, flour, sugar, baking powder, baking soda and salt.
6
Stir in the milk mixture, eggs and oil until just blended, fold in the corn kernels.
7
Pour the batter into the prepared pan.
8
Bake until golden and a wooden stick inserted in the center comes out clean, about 46 minutes.
9
Transfer on a wire rack and allow cool completely.
10
For the stuffing:
11
Preheat oven to 350F (180C).
12
Generously grease an 8-inch square pan with olive oil, cooking spray or butter.
13
In a skillet, heat the olive oil over medium heat.
14
Stir in the onion and celery and cook until softened, 4 to 6 minutes, season with salt and pepper.
15
In a large bowl, mix together the onion mixture, cornbread, apple and mixed herb.
16
Arrange to the prepared pan.
17
Sprinkle the pecans on top and cover with foil, bake for 15 minutes.
18
Remove the foil, bake until golden and crispy, about 22 minutes more.

1072

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup milk, 1% or soy milk, or rice milk, 1 tablespoon apple cider vinegar, 1 cup cornmeal preferably medium grind, 1 cup flour, all-purpose or half whole wheat pastry and half white flour, and more.

Yes, Apple, Pecan and Cornbread Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple, Pecan and Cornbread Stuffing

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