Gluten-Free Apple-Pecan Cornbread Stuffing

• 1 cup rice milk
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal, preferably medium grind
• 1 cup store-bought gluten-free flour blend
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature, lightly beaten
• 1/4 cup vegetable oil
• 1 cup corn kernels (from about 1 ear of corn)
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 1 small onion, chopped
• 2 stalks celery, thinly sliced
• Salt
• Pepper
• 4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
• 1 Granny Smith apple, peeled, cored and finely chopped
• 2 teaspoons dried herb blend, such as McCormick Italian Seasoning
• 1/2 cup chopped pecans

1. Prepare the cornbread.
2. Preheat oven to 350 degrees Fahrenheit.
3. Grease a 4 1/2-inch by 8 1/2-inch loaf pan.
4. In a small bowl, stir together the milk and vinegar.
5. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
6. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels.
7. Pour the batter into the prepared pan.
8. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
9. Let cool completely in the pan set on a wire rack.
10. Prepare the stuffing.
11. Preheat oven to 350 degrees.
12. Generously grease an 8-inch square pan with olive oil.
13. In a skillet, heat the olive oil over medium heat.
14. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
15. In a large bowl, toss together the onion mixture, cornbread, apple and herb blend.
16. Transfer to the prepared pan.
17. Scatter the pecans on top and cover with foil; bake for 15 minutes.
18. Remove the foil; bake until crispy and golden, about 20 minutes more.

rice milk, apple cider vinegar, cornmeal, storebought, sugar, baking powder, baking soda, salt, eggs, vegetable oil, corn kernels, extravirgin olive oil, onion, stalks celery, salt, pepper, apple, herb blend, pecans

Taken from cooking.nytimes.com/recipes/1015154 (may not work)