Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes (about 2 cups)
• 1 (15-ounce) can diced fire-roasted tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 3/4 cup vegetable broth
• 1 cup fresh or frozen corn kernels
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2 cups chopped greens (such as spinach or kale)
• 1 1/4 cups yellow cornmeal
• 1/2 cup all-purpose flour (or your favorite all-purpose gluten-free flour blend)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1/2 cup water