Cornbread and cranberry stuffing

Instructions

1. Preheat oven to 180°C. For the cornbread, lightly spray a 9cm x 20cm loaf tin with oil. Line base and 2 long sides with baking paper. Combine polenta, flour and bicarbonate of soda in a large bowl. Whisk milk, egg, olive oil and creamed corn in a jug until combined. Stir milk mixture into dry ingredients. Mix until combined.
2. Spoon mixture into a prepared tin. Bake for 30-35 minutes or until cooked when tested with a skewer. Set aside in tin to cool.
3. Meanwhile, place cranberries in a small bowl. Add brandy and stir to combine. Set aside for 30 minutes to soak.
4. Cut cornbread loaf in half. Finely chop one half for the stuffing (see tip).
5. Melt spread in a medium non-stick frying pan over medium heat. Cook onion and bacon, stirring occasionally, for 5 minutes or until onion is softened and bacon is crisp. Transfer to a large bowl. Stir in apple and cranberry mixture. Cool for 5 minutes. Stir in egg and chopped cornbread until combined. Season. Refrigerate until required.