Cornbread and cranberry stuffing
5
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 40 min • Serves: 10 • Difficulty: Easy
The combination of home-made corn bread, cranberries soaked in brandy, fresh apple and bacon all come together to make one tasty stuffing for your next roast chook or turkey.
Ingredients
Polenta
⅔ cup(s), (110g)
Wholemeal self-raising flour
⅔ cup(s), (100g)
Bicarbonate of soda
1 tsp
Skim milk
½ cup(s)
Egg(s)
1 medium
Olive oil
1 tbs
Canned creamed corn
125 g
Dried cranberries
⅓ cup(s), (45g) coarsley chopped
Brandy
2 tbs
Reduced fat oil spread
1 tbs
Brown onion
1 small, finely chopped
Bacon, all types
2 piece(s), fat trimmed, finely chopped
Green apple, unpeeled
1 medium, cored, finely chopped
Egg(s)
1 medium, lightly beaten
Instructions
1
Preheat oven to 180°C. For the cornbread, lightly spray a 9cm x 20cm loaf tin with oil. Line base and 2 long sides with baking paper. Combine polenta, flour and bicarbonate of soda in a large bowl. Whisk milk, egg, olive oil and creamed corn in a jug until combined. Stir milk mixture into dry ingredients. Mix until combined.
2
Spoon mixture into a prepared tin. Bake for 30-35 minutes or until cooked when tested with a skewer. Set aside in tin to cool.
3
Meanwhile, place cranberries in a small bowl. Add brandy and stir to combine. Set aside for 30 minutes to soak.
4
Cut cornbread loaf in half. Finely chop one half for the stuffing (see tip).
5
Melt spread in a medium non-stick frying pan over medium heat. Cook onion and bacon, stirring occasionally, for 5 minutes or until onion is softened and bacon is crisp. Transfer to a large bowl. Stir in apple and cranberry mixture. Cool for 5 minutes. Stir in egg and chopped cornbread until combined. Season. Refrigerate until required.
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