1 1/2 cups cornmeal
1 cup white-whole wheat flour
3 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
1/2 cup low-fat milk
2 large eggs
1 large egg white
3 tablespoons butter, melted and cooled
3 tablespoons canola oil
8 tablespoons unsalted butter (1 stick), divided
1 1/4 cups chopped celery
1 1/4 cups chopped shallots
2 sweet-tart apples, such as Jonagold, peeled and chopped
3 tablespoons finely chopped fresh sage
1 1/2 tablespoons finely chopped fresh thyme
1/2 cup reduced-sodium chicken broth or turkey stock
3 tablespoons finely chopped flat-leaf parsley
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
Ground pepper to taste
To prepare cornbread: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
Whisk cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk buttermilk, milk, eggs, egg whites, melted butter and oil in a medium bowl until well combined. Add the wet ingredients to the dry ingredients and mix just until blended.
Scrape the batter into the prepared pan. Bake until a toothpick in the center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack. If time allows, let stand, uncovered at room temperature, before preparing the stuffing.
To prepare stuffing: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat 2 tablespoons butter in a large skillet over medium heat. Add celery, shallots and apples; cook, stirring occasionally, until softened, 8 to 10 minutes.
Meanwhile, crumble cornbread into medium pieces in a large bowl.
Add sage and thyme to the pan; cook, stirring, for 1 minute more. Scrape the mixture into the bowl and toss to combine with the cornbread.
Melt the remaining 6 tablespoons butter. Add to the stuffing mixture along broth, parsley, Old Bay, salt and pepper. Scrape into the prepared baking dish and cover with foil.
Bake the stuffing for 30 minutes. Remove foil and continue baking until lightly brown, 20 to 25 minutes more.
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