Ingredients
1¼cupsyellow cornmeal
½cupall purpose flour,or your favorite all purpose gluten free flour blend
2tspbaking powder
1tspkosher salt
2tbspunsalted butter,melted
½cupwhole milk
½cupwater
3tbspextra virgin olive oil
1yellow onion,diced
4garlic cloves,minced
1lbbutternut or kabocha squash,peeled and cut into 1-inch cubes
1canfire tomatoes,diced, roasted
2tbsptomato paste
1tspground coriander
1½tspground cumin
1½tspchili powder
¼tsppaprika,smoked
½tspkosher salt
¾cupvegetable broth
1cupfresh or frozen corn kernels
1cankidney beans,rinsed and drained
2cupsgreens,chopped, such as spinach or kale
Preparation
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
In a large, high-sided skillet or Dutch oven, warm the olive oil over medium heat until it’s shimmering and add the onions. Cook until translucent for about 4 to 5 minutes.
Add the garlic and cook for an additional minute. Add the squash, tomatoes, tomato paste, spices, and salt. Stir in the broth and bring the mixture to a boil.
Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes or until squash is tender.
In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined.
Set aside and let it sit for ten minutes or so, while the filling simmers.
Stir in the corn, beans, and greens into the filling, and continue cooking, covered for 3 to 5 minutes until the mixture has thickened slightly and all the ingredients are incorporated.
Scrape the filling into the prepared pan and top with generous biscuit-sized clumps of cornbread topping. Bake for 20 to 25 minutes, or until filling is bubbling and topping is golden brown.
Remove from the oven allow to cool for 5 to 10 minutes before serving.
