Cornbread Stuffing with Curried Apples and Cranberries

By Sylvie Ryan and Caitlyn Davies

This stuffing is so delicious served as a side. I typically use a good quality packaged corn bread such as Bob's Mill. I also included a Gluten-Free version, Caitlyn's Gluten-Free Corn Bread recipe follows.

Serves 6-8

1 prepared Corn bread, cut into 1-inch cubes

4-5 Tbsp Olive Oil

1 cup Celery, diced

1 cup Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 tsp dried Thyme

1-2 tsp Curry Powder, (make sure it is gluten-free if this applies)

½ tsp ground Cinnamon

1 cup fresh Cranberries, chopped

1 cup Vegetable Broth, more as needed

2 Tbsp Pure maple Syrup

Salt and freshly-ground Pepper


Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat 2 Tbsp of the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool.

When cooled, add the cranberries. Stir in the toasted cornbread, mix well. Add a little more olive oil, then the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Season with salt and pepper to taste.




Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.


1 cup Corn Flour

1 cup Rice Flour

1 Tbsp Baking Powder

1 tsp Salt

¼ cup Sugar or Maple syrup

1 large Egg

1 cup Milk, Rice Milk or Coconut Milk

½ cup Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. You know it is done when a toothpick pocked in the middle comes out clean. Be aware, gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.


Notes and Substitutions:
You may make this recipe using a mini muffin pan. It works great, just make sure you use a good non-stick spray.
For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.
If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.
Vegans may substitute 1 Tbsp arrowroot or ground flax seed for the egg.