Apple Pecan Cornbread Stuffing

Apple Pecan Cornbread Stuffing

Cornbread stuffing is not something that I make often because there is rarely enough leftover cornbread to make it but on this occasion, 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 but it would be equally as good served with roast chicken or turkey or even with a baked ham dinner.

Apple Pecan Cornbread Stuffing

Recipe by Barry C. Parsons

An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.

Prep time: 15 minutes
Cook time: About 1 hour including baking time for the cornbread.
Total time: 1 hour 15 minutes
Yield: About 8-10 servings
Ingredients

• 4 -5 cups large cornbread cubes
• 1 cup chicken or vegetable stock
• 1 egg
• 2 diced apples
• 1/4 cup melted butter
• 2 tbsp chopped fresh thyme (or oregano)
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 large onion, diced small
• 1 stalk celery, diced small (optional)
• 3/4 cup pecans
• 1/2 tsp freshly ground black pepper
• pinch salt
• To Prepare the CORNBREAD
• 2 large eggs
• 1 1/2 cups buttermilk (or milk soured with 1-2 tbsp lemon juice)
• 3/4 cup + 2 tbsp all purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease an 8x8 inch baking dish well with butter.
3. 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.
4. Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
5. Place the cornbread mixture evenly into the greased baking dish.
6. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
7. Sprinkle the pecans over the top.
8. Bake for 30-35 minutes.
9. To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
10. Add the eggs and milk and beat together until smooth.
11. 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. 

Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here's a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

Serves 10-12

In a large pot saute together for a few minutes:

4 cloves minced garlic
1 large red onion diced

3 tbsp olive oil

When onions are softened add:

6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)

Simmer together slowly for bout a half hour then add:

6 cups Chili Pulled Pork - find that recipe HERE

Simmer slowly for an additional 10 minutes and serve.

Cheddar and Onion Cornbread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients, then fold in:

1/2 cup cheddar cheese, diced 1/4 inch

1 green onion, chopped ( chopped Jalopeno is good too!)

Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Chili Pulled Pork with Cornbread

Here's a terrific recipe for a slow cooked weekend meal; tender pulled pork with the familiar flavor of a very good bowl of chili. Perfect with some plain rice or even french fries but don't forget the cornbread!

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
2 tbsp garlic powder
1 ½ tbsp kosher salt

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Set aside.

In a large covered roasting pan add and combine well:

3 medium sized onion chopped

4 cloves minced garlic

3-4 tbsp chili powder
1 1/2 tbsp cumin

1 tbsp dry oregano

1 tsp ground coriander

2 tbsp smoked paprika

2 tbsp chopped fresh thyme ( or one tsp dry thyme)

1/3 cup red wine vinegar

2 cups plain tomato sauce

3 cups chopped tomatoes

1/4 cup molasses

1 tsp salt

1 tsp ground pepper

1 bottle beer

2 tbsp chopped jalapeno peppers (optional or to taste)

Add the browned roast to the roasting pan with the other ingredients. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3-4) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and tomatoes. Serve over the pulled pork.

Corn Bread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients. Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.