Apple Cornbread Stuffing

Thanksgiving is arguably the best holiday. You have basically zero obligations to go anywhere, get anyone a gift, or even really put on decent clothes (yoga pants to the rescue!).

At our house, Thanksgiving is my dad’s holiday. It’s his absolute favorite and it’s really his time to shine with all of his favorite recipes. They’re the same every year (I am so not complaining!) but we are not a family that tries new things on Thanksgiving — it’s time for the tried and true classics that you only get to eat once a year!

Arguably my favorite thing on the table is my dad’s Apple Cornbread Stuffing. I finally asked him for the recipe so I could replicate it for a Friendsgiving, and now I can share it with you! The beauty of this recipe: the apples keep the stuffing nice and moist, and also give it a bit of a bit / crunch (none of that soggy / mushy stuffing). And since it’s cornbread, it’s gluten free, and I make mine with almond milk, so it’s dairy free as well! Pretty inoffensive to most people 🙂

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It’s a two day process simply because you should make the cornbread the day before and let it sit out on the countertop so it dries a bit. The stuffing recipe itself is the Betty Crocker Bread Stuffing recipe, using the apple cornbread, but otherwise sticking to her directions.

To make the Apple Cornbread:

  • 2 cups yellow stone ground corn meal
  • ¼ cup sugar
  • 1 ½ tsp. salt
  • 2 cups buttermilk (I used almond milk)
  • 2 Tbsp. shortening
  • 2 eggs, well beaten
  • 1 tsp. baking soda
  • 1 Tbsp. cold water
  • 1 apple chopped (I leave the peel on)

Directions:

  1. Grease your pan (approximately 8×8 inches).
  2. Mix corn meal, sugar, and salt, in a double boiler (I did this just in a pan on the stovetop). Add milk and shortening.
  3. Cook over hot water until shortening is all melted in stirring often – about 10 minutes. If you’re doing this in a regular pan on the stovetop, stir constantly to avoid burning. Remove from heat.
  4. Preheat oven to 400 degrees.
  5. Mix eggs, soda and cold water; add to corn meal mix. Fold in apples.
  6. Bake 25 minutes or until cracked and golden at the edges.
  7. Allow to cool, then remove from pan and cut in squares ( ½ to 1 inch). Allow to sit out overnight to dry before making the stuffing.

The next day, follow the Betty Crocker Bread Stuffing recipe, using the apple cornbread for the bread cubes in the recipe.

I realize I’m not completely objective on this recipe, since I grew up with this stuffing every Thanksgiving, but it really is the best! Try it out for yourself and let me know what you think!

xx Jess

 

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