Cornbread Prep:

Preheat oven to 400 F and butter two 9 x 5 loaf pans. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk and eggs until just combined. Add canola oil to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin).

Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely.

Stuffing Prep:

Grease two muffin tins. Cut cornbread into 1/2″ cubes and divide evenly between two large shallow baking pans; bake in middle of oven until just dry, about 20 minutes.  Place corn bread cubes in a large mixing bowl; set aside.

Toast pecans in oven until insides are golden, 10 to 20 minutes. 

Cut leeks lengthwise, then cut crosswise into 1/2 inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12 inch skillet cook leeks and celery in butter over moderately low heat, stirring, until leeks are tender, about 25 minutes. 

In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. To cornbread, add pecans, cranberries, parsley, broth, and spices – toss together. Scoop stuffing mixture into muffin tins and bake at 325 F for 30 minutes, or until tops are browned.