Tahini Roasted Sweet Potatoes
I wasn't even planning to blog this one, but it turned out to be really pretty. Oh, and it was delicious!
We ate the last of these today, and it makes me a little sad that they are all gone. I have a giant soft spot in my heart for cornbread.
I grew up eating cornbread all the time, baked by my mom in a cast iron skillet. Between my three brothers and me (and my parents), that stuff never made it to breakfast as leftovers – we cleaned up! It’s funny to think about those times. Over the course of high school, I was always a three-sporter. I did volleyball/basketball/soccer for the first three years, and my senior year I quit volleyball and soccer for running cross country and track. And when I was in high school, my oldest younger brother was also in high school and also doing three sports. And my younger two brothers were in middle school and also doing three sports. We all grew up to be runners. We all ate a huge amount of food in middle and high school.
During the height of sports seasons, I used to come home and eat two dinners if I was on my own: a hoagie with everything I could find in the fridge, and a frozen mini pizza. AND THERE WERE THREE MORE OF ME, except they were boys. We went through a crazy amount of groceries.
So making cornmeal muffins for a breakfast food is a relatively new thing for me, probably since moving out of the parents’ home. But it is definitely a delicious relatively new thing. Took me a while to get there, huh?
Here’s what you need:
A note on the honey bit: I recently learned that under FDA guidelines, “honey” can have a lot of non-honey in it. Get it from a source you trust!
Preheat the oven to 400. As many times before, we use the muffin method for this one. Whisk to combine the cornmeal, flour, baking powder, sugar and salt in a mixing bowl. In another bowl or liquid measurement vessel, whisk the milk, eggs, melted butter and honey together.
Add the liquids to the solids and stir to just combine – nevermind the clumps. They will work themselves out.
Bake for exactly 15 minutes. They are best paired with more butter or perhaps some homemade raspberry jam.
This recipe is from Food Network.
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