Poblano Cornbread Stuffing

Even though Christmas season is upon us, I wanted to make sure to share this recipe with you.  My mom and I agreed that this was the highlight of our Thanksgiving feast this year.  We tend to stick to our good 'ol standby recipes, especially when entertaining.  However, if something really catches our eye, we'll make an exception and throw it onto the menu. 

This cornbread stuffing was to-die-for.  Even those who said they normally hate stuffing, loved it.  We kept the cornbread in nice sized cubes to prevent it from getting too soggy.  I will make this time and time again and it would be great served alongside your Christmas ham!

Poblano Cornbread Stuffing

Source:  adapted from Love and Lemons, as seen on Camille Styles

Yields:  4-6 servings

Ingredients

1 batch of cornbread, cut into 1-inch cubes (your own recipe or see below)

2 tablespoons olive oil

1 medium yellow onion, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

1/3 cup chopped poblano peppers (seeds removed;  leave some seeds depending on how spicy you want it)

2 cloves garlic, minced

scant 1/4 cup chopped fresh sage

1 tablespoon dried oregano

1/4 cup white wine

1/2 cup frozen corn kernels

1/2 cup chopped scallions

1/4 cup raisins

1/2 cup thinly sliced kale

salt & pepper, to taste

1/2 cup milk

1/4  cup melted butter

1 1/2 tablespoons maple syrup

1/2 cup chopped cilantro (reserve some for garnish)

Directions

Preheat oven to 350F degrees.

In a large skillet, heat oil over medium heat.  Add onions, cook for a few minutes until they start to soften.  Add carrots, celery, salt and pepper, and continue cooking for about 5 minutes until the vegetables soften.  Add poblanos, garlic, sage, oregano and cook a few minutes more.  Deglaze the pan with a splash of white wine.  Add the corn, scallions, raisins and kale (and some more salt) and cook for just another few minutes until the kale wilts down. Remove the pan from the heat and set aside.

Whisk together milk, melted butter and maple syrup.  Set aside.

Place cornbread in a large bowl, add the cooked veggies from the pan, and gently toss it all together. Pour milk mixture on top and toss again. Mix in the chopped cilantro. Taste and adjust seasonings, keeping in mind that it will taste a lot less spicy once it’s baked.

Pour into a greased 11×9 pan and bake for approximately 15-20 minutes. You want the inside to remain soft, and the outside just slightly crisped.  Turn on your broiler for the last 2-3 minutes to get a nice golden crust.

Cornbread

Yields:  8x8 pan

Ingredients

1 cup cornmeal

1/2 cup all purpose gluten free blend (or regular all purpose)

1/2 cup almond flour (or whole wheat flour)

2 teaspoons baking powder

1 cup milk

1/4 cup olive oil

1/4 cup maple syrup

1/2 teaspoon salt

Directions

Preheat oven to 350F degrees.

Whisk together the dry ingredients.  In a separate bowl, whisk wet ingredients.  Using a large spoon, mix both together (do not overmix).

Pour into a greased 8×8 baking dish and bake for approximately 25 minutes or until a toothpick inserted in center comes out clean.