This is a delicious side dish for any meal and a cornbread alternative if you just don’t have time to whip up a baked bread. I love preparing this with Ayla, because it invites her to cook with her hands and the results are fun! We like to make this for breakfast with maple syrup poured over top, or savory with over-easy eggs and avocado. It’s also delicious for dinner with stew served over top. Ayla likes to eat them plain, especially when her ice cream cone-shaped cookie cutter is a success! You can stir in other additions with the cherries, such as minced rosemary and maple sugar, or make this dish savory with grated parmigiano cheese and sautéed mushrooms.
This is a gluten-free dish!