Maple Pecan Corn Bread Stuffing

1 cup cornmeal

3/4 cup all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 1/4 cup milk

2 large eggs

3 tablespoons unsalted butter, melted

1/4 cup Grade B or Dark Amber maple syrup

1 cup pecans, toasted and chopped

1 tablespoon unsalted butter

1 cup finely chopped yellow onion

1 stalk celery finely chopped

1 teaspoon minced garlic

1 tablespoon minced fresh parsley

1/3 cup chicken or vegetable stock

Preheat the oven to 375 deg. F. Butter an 8 inch square baking dish.

To make the corn bread, combine the cornmeal, flour, sugar, baking flour, and salt in a medium bowl. Stir to blend well. In a separate bowl, combine the milk, eggs, and 3 tablespoons of butter. Whisk to blend. Add to the dry ingredients and stir to just combine.

Pour the batter into the prepared dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool. Cut cornbread into 1/2 in. cubes, yielding about 6 cups. It may crumble some when you cut it.

In a small bowl, combine the syrup and pecans and mix well. In a large skillet, melt the butter over medium heat. And the onions, celery, and garlic. Saute for 5 minutes, or until the onion is golden. Add the parsley and saute for 1 minute. Add the syrup mixture and cornbread and mix well. Add the stock and cook, stirring until heated through.

Transfer the stuffing to an ovenproof serving dish and bake, covered, at 350 deg. F for 15 minutes or until lightly browned on top.

Makes 6 1/2 cups.

Source: Very Maple Syrup, 2003.