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What's Up Magazine

Apple Cornbread Stuffing

Nov 11, 2013 03:40PM ● By Cate Reynolds
Even though stuffing is just a side dish, it can really make or break a holiday meal. It has been the topic of contention at many a Thanksgiving dinner. Everyone likes it a certain way. But we've tested out a few different recipes so there are lots of holiday options available. First up is apple cornbread stuffing. This stuffing will please those classic, fall flavor-lovers at your holiday meal. Apples, apple cider, and sage take it from standard cornbread to elevated, flavorful stuffing.


For cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

For stuffing:
1 batch cornbread
1 Tbsp. olive oil
1 yellow onion, diced
2 red apples (Fuji or Honeycrisp work well), diced
1/2 cup golden raisins
2 cloves garlic
2 tsp. fresh, minced sage
1 1/2 cups apple cider


Begin with the cornbread. Preheat oven to 400 degrees. Lightly butter a 9 inch baking dish. In a bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into the pan. Bake for 20 to 25 minutes until a toothpick comes out clean. Allow to cool then cut into cubes. Arrange the cubes on a foil-lined baking sheet, then return to the oven to 25 minutes until they have crisped. In a large nonstick skillet, heat olive oil over medium. Add onion and cook until soft, about 4 minutes. Add apples, raisins, garlic and sage and stir. Add 1/2 cup apple cider and stir, cooking until the cider has mostly evaporated. Transfer to a large bowl. Turn the oven to 350 degrees. Add the cornbread to the apple mixture and toss well to combine. Pour the remaining cider over top and toss well, making sure the cornbread is moist. Transfer to a 9” x 11” baking dish and cover with foil. Bake 45 minutes.

Serves 4

--Kim Cooper--