I like all kinds of cornbread—traditional cornbread is great, but it’s also fun trying out different add-ins. This Easy Savory Cornbread starts off with some corn muffin mix and gets its’ savory flavor from a can of diced tomatoes and green chilies, along with a cup of cheddar cheese mixed into the batter. Pretty easy, right?
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Making pumpkin bread every fall is kind of a tradition for me, but since I like to experiment with new variations, I wanted to try a new version of pumpkin bread. I thought the combination of maple and pumpkin sounded really good and it’s so perfect for autumn! And I also thought some chopped pecans would be good in this (if you have allergies or just prefer not to add any chopped nuts, it would be great without that, too).
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The first time I ever added chocolate to granola was when I made Chocolate Chip Cherry Granola. I loved the combination of chocolate and granola! So I thought I’d try making S’mores Granola. S’mores are such a classic treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.
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Cornbread is great with chili, and this Cowboy Cornbread is extra-good because it’s meaty, it’s cheesy, and green chilis and jalapeños give it a little kick! Actually, this cornbread seems like it could be a meal in itself, served with a salad or soup. Or you could cut it into small squares and serve it as an appetizer or snack—this would be great for game day!
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I enjoy making homemade granola and trying new variations on it. I found this old recipe in my recipe file recently and updated it a little. This Sunflower-Sesame Seed Granola is great for this autumn time of year. It’s sweetened with honey and maple syrup, and spiced with some cinnamon and cloves, which give it a nice Fall flavor!
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