Apple Pecan Cornbread Stuffing
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Apple Pecan Cornbread Stuffing. An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.
Originally published Sept. 2013.
Cornbread stuffing is not something that I make often because there is rarely enough leftover cornbread to make it.
On this occasion, though, I thought about adding some pecans and apples to the recipe to serve with our Brown Sugar Pecan Glazed Pork Loin.
Since cornbread really takes just a few minutes to throw together, I decided it was worth the effort to whip up a quick batch. Along with some cauliflower gratin, it was the perfect accompaniment to the juicy and delicious glazed pork loin.
It would be equally as good served with roast chicken or turkey or even with a baked ham dinner.
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Apple Pecan Cornbread Stuffing
Apple Pecan Cornbread Stuffing - An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.
Ingredients
- 4 -5 cups large cornbread cubes
- 1 cup chicken or vegetable stock
- 1 egg
- 2 diced apples
- ¼ cup melted butter
- 2 tablespoon chopped fresh thyme, or oregano
- 2 tablespoon olive oil
- 3 cloves minced garlic
- 1 large onion, diced small
- 1 stalk celery, diced small (optional)
- ¾ cup pecans
- ½ teaspoon freshly ground black pepper
- pinch salt
For the CORNBREAD
- ¾ cup + 2 tablespoon all purpose flour
- 1 cup yellow cornmeal
- 2 tablespoon sugar
- 1 ½ teaspoon baking powder
- ¼ tspbaking soda
- 2 large eggs
- 1 ½ cups buttermilk, or milk soured with 1-2 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8x8 inch baking dish well with butter.
- Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
- Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
- Place the cornbread mixture evenly into the greased baking dish.
- Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
- Sprinkle the pecans over the top.
- Bake for 30-35 minutes.
To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
- Add the eggs and milk and beat together until smooth.
- Pour batter into a well greased 9x9 baking dish and bake at 350 degrees F for about 30 minutes or until a wooden toothpick inserted in the center comes out clean.
Nutrition Information
Yield
10Serving Size
1 servingAmount Per Serving Calories 291Total Fat 16gSaturated Fat 5gUnsaturated Fat 0gCholesterol 65mgSodium 201mgCarbohydrates 31gFiber 4gSugar 9gProtein 6g
I prepared this recipe from Rock Recipes Vol 1 and questioned why there was no butter in the recipe for the cornbread. It lacked flavour. So I checked the web for other cornbread recipes and found that they all contained butter. I'm wondering if this was a misprint in your recipe. I've tried other recipes in the book and they have all been delicious.
The cornbread here is specifically meant to absorb moisture and flavour from the other ingredients. My regular cornbread recipe on this site does include butter.