Instructions: MAKES 8 1/2 CUPS DAIRY-FREE

Light in texture and with a moist crumb, cornbread-based stuffings absorb flavors beautifully. You can prepare the cornbread up to a month ahead and freeze it, wrapped airtight. Use the cayenne only if your brand of chili powder is mild.

Preheat oven to 375F. Lightly oil 8 1/2-inch square baking pan.

In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired.

Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.

Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.

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