Sparkling cornbread crowned with mashed avocado, honey and pomegranate seeds make this Cornbread Avocado Toast recipe a delightful snack or breakfast for Fall. It also makes a excellent appetizer for Thanksgiving!


I started writing this publish in Toronto where the leaves are simply beginning to alternate and my cornbread consumption is at the rise. I close my laptop and by the time I opened it once more i used to be sitting by way of a pool in sunny San Diego wherein it is eighty five degrees and the pumpkin spice latte signs and symptoms in Starbucks are definitely making me uncomfortable.

The primary experience to California (did you capture my recap and video from Yosemite?!) turned into deliberate well in advance. C and i have a quite near attachment to the Bay vicinity and try to spend as plenty day out there as viable. Then C had a work experience arise last minute in San Diego and that i determined to tag along. yes, i'm well conscious that we are absolutely spoiled.


  • 4 slices of cornbread (I used my Pumpkin Cornbread recipe)
  • 1 avocado
  • honey, for drizzling
  • 1/4 cup pomegranate seeds
  • pinch of sea salt

  1. Toast your cornbread if desired.
  2. Mash your avocado in a bowl and spread over cornbread.
  3. Drizzle with honey and top with pomegranate seeds and sea salt.
  4. Serve immediately.

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