Homemade Cornbread Stuffing | Recipe Cart | Recipe Cart

Ingredients

• 1 cup cornmeal
• ½ cup all purpose gluten free blend (or regular all purpose)
• ½ cup almond flour (or whole wheat flour)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup almond milk
• ¼ cup extra-virgin olive oil
• ¼ cup maple syrup
• 1 batch cornbread
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• ½ cup chopped carrots
• ½ cup chopped celery
• ¼ -1/3 cup chopped poblanos or jalapeños (depending on spice level)
• 2 garlic cloves, minced
• Scant ¼ cup chopped fresh sage
• 1 tablespoon dried oregano
• ¼ cup white wine (or 1 tablespoon white wine vinegar)
• ½ cup corn (frozen works fine)
• ½ cup chopped scallions
• ¼ cup dried currants
• ½ cup thinly sliced kale
• Sea salt and fresh black pepper
• ½ cup almond milk, unsweetened
• ¼ cup melted butter (or vegan earth balance butter)
• 1½ tablespoons maple syrup
• ½ cup chopped cilantro (reserve some for garnish)