Bacon & pecan stuffing cornbread - Good Food Middle East

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