Dust off the waffle maker, it’s time for stuffing!
Every year I make this cornbread stuffing recipe and a few days prior I make the cornbread, cut it up, and let it dry. I had a light bulb moment this time to make things a bit easier.
Man, was I worried! I wanted to try cooking the cornbread batter in my waffle maker instead of the oven. Sounds good in theory but I had visions of cursing and scraping tons of stuck on burnt cornbread off my waffle maker for hours.
I’m not a risk taker except in food. You won’t find me bungee jumping, riding roller coasters, and heck, I even avoid elevators. I’m a total scaredy-cat. But food? That’s when I try odd things and go out on a limb. So I went for it.
Ta-da! It worked! It was so easy cooking them, they didn’t stick at all, they were easier to cut up into cubes afterwards, and it was quick! Seriously, waffle makers do not get the kitchen cred they deserve. (Did you know you can cook muffin batter in them too for the best ever waffles? And of course there’s also my gluten free panko style bread crumbs recipe for the waffle maker as well.)
One bowl! I don’t even premix the dry ingredients together. Just dump it all in, beat it like crazy, and bake.
Everyone needs an easy recipe that still tastes better than a box mix. I’ve been making this one for years. I used it this past summer to make…
Did you know I hadn’t posted this recipe yet? I had no idea!
I took the photos ages ago…in fact I can tell from the background we still lived in Florida at the time. I wanted to share the link on my Facebook page and was surprised to learn I never actually created the blog post with the recipe. Hello ADHD! haha.
This is my grandma’s blueberry pie filling recipe (tweaked a teensy bit to make it gluten free) that she made every year for Thanksgiving dinner. She was an absolutely amazing cook and had a seriously fascinating life including being a cook in the Marine Corps. during WWII.
Quick note regarding the pie & the photos: If you’re not all eager beaver like I am and actually wait for the pie to cool I promise the filling actually holds together and doesn’t run all over the place….
I’m a lemming. I’m joining in on the pumpkin craze.
Squash is just so dang versatile as a food (and a decoration!). Granted I’m not a huge fan of pumpkin pie and I’ve never had a pumpkin spice latte *gasp*! <– The only reason though is that I’m worried it’ll be as awesome as everyone makes it out to be and then my $1.85/day tea habit will turn into a $3.85/day latte habit.
Have I told you about my dog? This is relevant.
She’s a rescue. She is afraid of light (for real), her weird fur broke 2 Dyson Animal vacuums, and she has unbounding love for bananas.
If you have a banana then you are the love of her life. She practically drags my husband out of bed before 6 a.m. so that he’ll eat his breakfast banana (most of which goes to the dog). Needless to say we don’t usually have extraneous bananas lying about.
Bizarrely, we had 3 bunches of bananas that all went from green to black at the same time (don’t you hate when they do that?!). In that same week I bought a can of pumpkin on a whim hoping to come up with some higher purpose for it, which, obviously, I found!
Who needs candles when you can make this bread??!
Seriously, why spend $20 on a pumpkin pie scented candle when you can pop this bread into your oven? Soooo much better AND you can eat it. That’s a win-win in my book!
I love this bread because the first day you bake it the pumpkin and spice flavors really shine. As the days go on it tastes more and more like banana bread. Plus the bananas and the pumpkin make it super moist. We can rationalize it, go out on a limb, and throw that “healthy” word out there. Pumpkin = vegetable and fiber, right? Boom. Healthy. (minus the sugar…but we’re trying to rationalize over here so don’t rain on our parade). …