Apple Pecan Cornbread Stuffing - An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.
Course
Side Dishes
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings10servings
Calories291kcal
AuthorBarry C. Parsons
Ingredients
4 -5cupslarge cornbread cubes
1cupchicken or vegetable stock
1egg
2diced apples
1/4cupmelted butter
2tbspchopped fresh thymeor oregano
2tbspolive oil
3clovesminced garlic
1large oniondiced small
1stalk celerydiced small (optional)
3/4cuppecans
1/2tspfreshly ground black pepper
pinchsalt
For the CORNBREAD
3/4cup+ 2 tbsp all purpose flour
1cupyellow cornmeal
2tbspsugar
1 1/2tspbaking powder
1/4tspbaking soda
2large eggs
1 1/2cupsbuttermilkor milk soured with 1-2 tbsp 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.