Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Ingredients
Double Corn Cornbread
- 1 cup rice milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal, preferably medium grind
- 1 cup store-bought gluten-free flour blend
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature, lightly beaten
- ¼ cup vegetable oil
- 1 cup corn kernels (from about 1 ear of corn)
Stuffing
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 1 small onion, chopped
- 2 stalks celery, thinly sliced
- Salt
- Pepper
- 4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
- 1 Granny Smith apple, peeled, cored and finely chopped
- 2 teaspoons dried herb blend, such as McCormick Italian Seasoning
- ½ cup chopped pecans
- Nutritional Information
Nutritional analysis per serving (6 servings)
803 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 114 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 16 grams protein; 110 milligrams cholesterol; 1616 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8
Preparation
- Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk 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 toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
- In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
1 hour 45 minutes
Dining and Cooking