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Photo of Cornbread and cranberry stuffing by WW

Cornbread and cranberry stuffing

Total Time
1 hr 25 min
15 min
40 min
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.



cup(s), (110g)

Wholemeal self-raising flour

cup(s), (100g)

Bicarbonate of soda

1 tsp

Skim milk

½ cup(s)


1 medium

Olive oil

1 tbs

Canned creamed corn

125 g

Dried cranberries

cup(s), (45g) coarsley chopped


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


1 medium, lightly beaten


  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.


TIPS: Wrap up leftover cornbread tightly in cling wrap and freeze for up to 1 month. It’s a tasty side for classic chilli con carne. 1 quantity will make enough stuffing for 1 x 3.2kg turkey or 2 x 1.6kg chickens.