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Cornbread Stuffing
12 servings

[ INGREDIENTS ]

CORNBREAD

Almond Milk
Lemon Juice or Apple Cider Vinegar
Baking Soda
Coconut Oil
Sugar
Applesauce
Egg
Salt
Fine Yellow Cornmeal
All-Purpose Flour

CRANBERRIES

Fresh Cranberries
Water
Maple Syrup

STUFFING

Cornbread
Coconut Oil
White or Yellow Onion
Leek
Salt
Black Pepper
Dried Thyme
Raw Pecans or Walnuts
Vegetable Broth

[ INSTRUCTIONS ]

CORNBREAD

1. Preheat oven to 350 F or 180 C and grease ( 2 ) 8 inch x 8 inch baking dishes.
2. In a small bowl, measure out :
   
   1 1/2 Cups Almond Milk;
   2 Teaspoon Lemon Juice or Apple Cider Vinegar;
   and let curdle for a few minutes.
3. Then add :
   
   1 Teaspoon Baking Soda;
   and stir.
4. Set aside.
5. To a large mixing bowl, add :
   
   2/3 Cup Coconut Oil, Melted;
   1 Cup Sugar;
   and whisk vigorously to combine.
6. Then add :
   
   4 Tablespoon Applesauce;
   3 Egg;
   and whisk once more.
7. Next add the almond milk mixture and whisk vigorously again to combine.
8. Next add :
   
   1 Teaspoon Salt;
   1 1/2 Cup Fine Yellow Cornmeal;
   1 1/2 Cup All-Purpose Flour;
   and stir with a spoon until just incorporated.
9. It will look thin and somewhat lumpy. That's what you're going for.
10. Add batter to prepared dishes and bake for 28 to 37 minutes.
11. Bake until the edges are golden brown and a toothpick inserted into a center comes out clean.

STUFFING

1. Once the cornbread has been dried, begin by preheating oven to 400 F or 200 C. ¹
2. Add :
   
   12 Ounces Fresh Cranberries, Rinsed;
   to a small baking dish.
3. Top with
   
   1/4 Cup Water; ²
   1/4 Cup Maple Syrup, or to Taste;
4. Toss to combine, then bake for 20 minutes, or until bubbly and soft.
5. Set aside and reduce oven heat to 375 F or 190 C.
   
6. While cranberries are baking, heat a large skillet over medium heat.
7. Once hot, add :
   
   2 Tablespoon Coconut Oil;
   1 Medium White or Yellow Onion ( Diced );
   1 Medium Leeks ( Thinly Sliced );
   1 Pinch Salt, or to Taste;
   1 Pinch Black Pepper, or to Taste;
8. Sauté, stirring frequently, until soft and fragrant. Set aside.
   
9. Add the cornbread to a large mixing bowl; add :
   
   1 Medium Leeks ( Thinly Sliced );
   1 Teaspoon Dried Thyme;
   2/3 Cup Chopped Raw Pecans or Walnuts ( Optional );
10. Then add :
    
    1 Pinch Salt, or to Taste;
    1 Pinch Black Pepper, or to Taste;
    2 Cups Vegetable Broth;
    starting with half and working your way up to 2, stirring gently as you go. ³
11. Add the cranberry mixture and gently stir once more.
    
12. Transfer to a greased 9 inch x 13 inch baking dish.
13. Use a spoon or spatula to spread into an even layer.
14. Cover with parchment paper and foil and bake 25 minutes
15. Then uncover and bake another 30 to 40 minutes, or until golden brown.
    
16. Let rest 5 to 10 minutes before serving.
17. Leftovers store well in the refrigerator up to 5 days, though best when fresh.

[ NOTE ]

¹ Make the cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.

² Substitute Orange Juice for more Flavor!

³ You aren't looking to make a purée out of the mixture, but rather gently toss and incorporate the flavors. 2 cups is the perfect amount. You want the cornbread to be moistened but not saturated.

::: View the original recipe for Cornbread Stuffing at minimalistbaker.com