Instructions: For the Cornbread: Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy.

Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes. (Makes one 8-inch square)

For the Pumpkin Challah: Place 1/2 cup warm water (105 degrees) in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy.

In the bowl of an electric mixer, combine the egg yolks with 1/2 cup warm water. In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Add the pumpkin mixture to the mixer bowl, and combine using the dough-hook attachment. Add the proofed yeast, stirring until mixture is combined. Slowly add the flour, 1 cup at a time, until all the flour is incorporated into a dough.

Transfer the dough to a lightly-floured work surface, and knead the dough by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.

Transfer the dough to a lightly-floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.

While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve. (Makes 2 loaves)

Heat oven to 350 degrees. Butter two large casserole dishes, and set aside. Cut cornbread and challah into 1-inch cubes. Place in a large bowl with sage, marjoram, salt and pepper, and toss well. Bring chicken stock to a simmer in a medium saucepan. Add apricots, cranberries, cherries, figs. Pour chicken stock mixture over bread mixture. Stir to combine. Add melted butter, and stir to combine.

Place mixture in prepared casseroles. Bake uncovered until golden brown on top and heated through, 40 minutes. If stuffing becomes too brown while baking, tent with foil.

This recipe yields 10 to 12 servings.

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