Make tasty cornbread muffins and enjoy them on their own, or use these treats for the stuffing recipe pictured above. Pecans and real chopped vegetables (instead of the dehydrated ones that typically come in a box mix) add a satisfying crunch and texture to this whole grain side dish. Check out both recipes below.

Directions

WHOLE WHEAT CORNBRAD MUFFINS

Preheat oven to 350°. Lightly grease a standard muffin tin.

Combine the milk and vinegar; set aside.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt.

Add the milk mixture and safflower oil to the flour mixture. stir until just combined.

Scoop the batter into the prepared muffin tin. Bake for 22 to 25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool before removing from tin.

CORNBREAD STUFFING

Preheat the oven to 400°. Lightly grease a rimmed baking sheet.

Crumble the cornbread muffins into small pieces (it’s okay if a few larger pieces remain). Place on the baking sheet, and bake 12 to 15 minutes, or until cornbread crumbles are toasted and golden brown.

While the cornbread toasts, warm 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion, celery, thyme, and celery leaves, and sauté, stirring frequently until softened, about 7 minutes. Remove from heat, and set aside.

Lower the oven to 375°. Lightly grease a 9-inch-square baking dish.

In a large bowl, combine the toasted cornbread, vegetable mixture, and pecans. Add the vegetable stock, remaining 1 tablespoon of oil, and salt. Toss well to combine, and place in the baking dish.

Bake for 25 to 30 minutes, or until the top of the stuffing is golden brown and crusty. Allow to stand 5 minutes before serving.