For the Cornbread: 

1. Preheat oven to 350°F.
2. Coat a 9×13-inch baking pan with cooking spray. Set aside.
3. In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt.
4. Whisk to combine.
5. Add milk, olive oil, and apple cider vinegar to the dry ingredients.
6. Whisk until just combined.
7. Pour batter into the prepared baking pan and bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 45-50 minutes.
8. Let the cornbread sit out overnight to dry-out before cutting into cubes.

For the Stuffing:

1. Preheat oven to 375°F.

2. In a large skillet set over medium heat, melt the butter.
3. Add in the onion and cook until soft; about 3-5 minutes.
4. Add the celery, apples, and garlic.
5. Continue to cook until the apples soften slightly, about 5 minutes.
6. Remove from heat and set aside.
7. In a large mixing bowl add the cubed cornbread, along with the apple mixture, cranberries, pecans, sage, thyme, salt, and pepper.
8. Stir to combine.
9. Begin to add in the vegetable broth 1 cup at a time and gently stir the cornbread to coat. The mixture should be wet, but not soggy.
10. Transfer the stuffing to a 9×13-inch baking pan that has been coated with cooking spray.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake until cornbread is golden brown, about 25 minutes.