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Special equipment: a 6-inch cast-iron skillet
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Preheat the oven to 350 degrees F.
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Melt the coconut oil over medium heat in a large skillet.
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Saute the onion, celery and carrots until tender, 8 to 10 minutes.
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Remove from the heat and put into a large bowl.
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Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using.
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Add the chicken stock and stir to combine.
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Taste and add salt and pepper, then stir in the eggs.
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Mix to combine and pour into a 9-by-13-inch casserole dish.
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Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
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Preheat the oven to 375 degrees F.
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Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet.
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Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
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Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk.
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In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil.
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Make a well in the center of the dry ingredients and pour in the wet.
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Fold to combine.
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Carefully remove the skillet from the oven and pour in the batter.
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Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.
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Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
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Reduce the oven to 350 degrees F.
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Grease a baking sheet with some coconut oil and spread the cornbread in a single layer.
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Be careful, the cornbread is fragile and you dont want to be rough with it.
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Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper.
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Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes.
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Cool on the baking sheet before using.
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Cook Notes: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass.
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It's popular in the south as a sweetener for baked goods.
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You can find it at natural food stores or specialty online retailers.
