Cornbread

1. Preheat oven to 350°F.
2. Mix together cornmeal, flours, and baking powder in a large bowl, and plant-based milk and maple syrup in a small bowl, then combine together in the large bowl (do not overmix).
3. Pour batter into a nonstick 8×8 baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Set aside while preparing the stuffing.

Stuffing

1. Sauté onions over medium heat for 3-4 minutes until softened, adding a drop or two of water as needed if sticking occurs. Add carrot, celery and black pepper and continue to cook until soft, about 5 minutes.
2. Add poblanos, sage, oregano and garlic and cook 2-3 minutes.
3. Add white wine to deglaze the pan, then corn, green onion, kale and currents. Cook until kale wilts, about 2-3 minutes. Remove pan from heat.
4. In a small bowl, whisk plant-based milk and maple syrup. Set aside.
5. Crumble cornbread and place in a large bowl. Add sautéed veggies and toss, then plant-based milk/maple syrup mixture and toss again. Adjust seasonings to taste.
6. Line 11×9 pan with parchment paper. Add stuffing and bake for 15-20 minutes, until outside is crispy and inside is soft. For a golden crust, broil for 2-3 minutes before removing from the oven.