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my mom has celiac disease, and we've always done stuffing with cornbread, double batch of joy of cooking recipe, substituting rice flour for the all purpose.
and chestnuts, which i don't love, but it's our tradition

maybe a helpful reference http://www.thekitchn.com/thekitchn/beverage/diy-pumpkin-spice-latte-096277

I was a little dismayed to find Trader Joe's doesn't even sell corn meal. They have that cornbread mix, and premade polenta in those plastic sausage-packages (chubs?) but no cornmeal. It's like they're trying to cultivate a sense of passivity in their customers so they can mark up their "convenience" items. But since I'm pretty strongly opposed to baking from a mix, that just means i have to take my business elsewhere. phooey.

@dhorst i left my sourdough starter in the care of a friend while i went out of town, and when i returned it (she?) had been dubbed Maximiliana. I'm also fond of the traditional name, Herman, though my tendency to refer to it as "my baby" became a bit confusing once i had a human baby.
I'm also interested in giving this technique a try, i'll post about how it goes on hauswifery.blogspot.com and i'd be interested to hear about your results.

no. you must wear a straw hat whilst drinking bourbon, and hunting tweeds whilst drinking scotch.

i like to use it on noodles or rice. first coat lightly with olive oil, then sprinkle on the nutritional yeast liberally. a friend and i would make this with thai rice noodles and call it gluten-free vegan mac and cheese. that and some sauteed greens or a salad is a totally legit meal.
its flavor is umami-y, since it has fairly high amounts of glutamate.

according to the wikipedia, smoke point of refined olive oil is 410F, for virgin it's 375F.
i use trader joe's house brand, with the least green tint for moderate sauteeing, like garlicky greens or asparagus, and also to coat vegetables before roasting. use the darker stuff for finishing, salad dressing etc. i wouldn't use any olive oil for deep frying, or even pan frying like potatoes, but i really like it for certain cooking.
even after cooking olive oil is still monounsaturated, unhydrogenated, cis (not trans) fat, in other words one of the healthiest kinds.

I would also recommend taking a multivitamin if you don't already. It's not hard to get enough protein from vegetable sources, especially since you'll probably replace the meat you're used to eating with other protein rich foods. But it can drive you crazy trying to remember which foods have good amounts of vitamin B12, iron, magnesium, zinc, etc, and making sure to get enough of those every day.

hmm, if it doesn't look like anything's happening after 12 hours, i'd say try keeping it in a slightly warmer place. or you could try giving it a boost by tossing in a handful of grapes (organic, and unwashed b/c yeasts live on the skins). if there isn't a lot of ambient yeast in the air of your kitchen a starter can need some extra encouragement, but once it gets a bit more active it will certainly be hungry again 12 hours after feeding.

living alone this winter i made myself chocolate pudding several times, by whisking together corn starch into milk (heaping Tbsp per cup) until it thickens and stirring in chocolate chips.
eat half as chocolate soup, refrigerate the rest to set.