Instructions
Preheat oven to 350 degrees F.
Grease an 8×8 inch baking dish well with butter.
Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
Place the cornbread mixture evenly into the greased baking dish.
Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
Sprinkle the pecans over the top.
Bake for 30-35 minutes.
To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
Add the eggs and milk and beat together until smooth.
Pour batter into a well greased 9×9 baking dish and bake at 350 degrees F for about 30 minutes or until a wooden toothpick inserted in the center comes out clean.
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