Bacon pecan stuffing cornbread
Ingredients
- 75g butter melted, plus extra for the tin
- 250g fine polenta
- 150g plain flour
- 1½ tsp baking powder
- 1 tbsp sugar
- 500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
- 2 eggs beaten
- 25g bacon lardons
- 1 onion chopped
- 2 celery sticks chopped
- 1 garlic clove crushed
- 75g dried apricots halved
- 50g pecans chopped
- ½ tsp ground nutmeg
- 250g pork mince
- 1 ½ tbsp thyme leaves chopped
- 25g dried cranberries
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