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CRANBERRY ORANGE BREAD PUDDING WITH BOURBON SAUCE

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A hand holding several bright red cranberries.

Historically, cranberries have not been my thing at Thanksgiving. Am I alone in this? I doubt it. In my earlier childhood, I remember our family having the canned, gelatinous cranberry sauce on the table. The image still doesn’t settle well with me but also, the texture isn’t something I enjoy eating. As I got older, homemade cranberry sauce found its way to the Thanksgiving spread. Certainly more appetizing but still not my thing. I totally get the nostalgia of the canned stuff and I appreciate the effort in the homemade version. However, neither one gets served on my Thanksgiving table.

White casserole dish of bread pudding with cranberries next to a small black plate with a single slice of the bread pudding topped with bourbon sauce and a spoon resting next to it.

It might sound like I have something personal against cranberries but I don’t. I promise. In fact, I very much enjoy cranberries in other dishes. Sauce is the issue. Really, the texture of the sauce is the root of the problem. So, in a year when nostalgia is bringing more joy than ever, I’m making a cranberry dish but with my own twist. Bread pudding. Yes, friends, cranberry orange bread pudding with bourbon sauce to be exact. That cranberry flavor is there, its just in a different form. This bread pudding is absolute comfort food. It is rich and sweet but also a little bit tart from those cranberries. A beautiful balance of flavors. Serve it warm with a spoonful of the bourbon sauce and you’ll be in heaven.

A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.
A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.

Cranberry Orange Bread Pudding With Bourbon Sauce

This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Servings 9

Ingredients
  

Cranberry Orange Bread Pudding

  • 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries

Orange Burboun Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 teaspoon salt

Instructions
 

For the bread pudding:

  • In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
  • Leaving any residual cream in the bowl, transfer croissants into an 8×8 baking dish. gently stir cranberries in with croissant pieces.
  • Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
  • Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
  • Remove from refrigerator and bake for 50 minutes.

For the bourbon sauce:

  • In a medium saucepan, melt butter and sugar over medium heat.
  • Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
  • Serve sauce over bread pudding.
Keyword Bourbon Sauce, Bread Pudding, Cranberry Orange

Looking for more Thanksgiving dessert ideas?

Pumpkin Pecan Pie

Orange Spiced Monkey Bread

Lemon Iced Ginger Cookies

Turmeric Granola

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I always have a running list of recipe ideas. Some ideas get tested and some don’t. Some recipes become “blog worthy” after just a couple of trials and others are still getting fine tuned after several revisions. But this week I experienced a first. I was thinking about creating a new granola (because I looooooooove granola) when I suddenly realized I created a turmeric granola several months ago but never posted it. I started digging through my usual notebooks of recipes and couldn’t find it anywhere. Then it dawned on me that I texted the recipe to a friend when I came up with it. Thank goodness! Copy, paste and here we are today!

I came up with this recipe out of a lack of options at the grocery store. More specifically, a lack of savory notes in granola. I see tons of options for fruit, vanilla or chocolate flavored granolas but that is pretty much it. Surprising since there are more brands and packages there than I would have guessed for this breakfast option. I wanted something different so I created it. Yes, there is still a bit of sweetness here with the honey and coconut. But, the savory spices in this turmeric granola give you something new and interesting to put in your breakfast bowl.

My preferred way of eating granola is over vanilla yogurt with a few frozen raspberries in the mix. However, you can get nice chunks of granola from this recipe which are perfect for snacking on as is. If you prefer a looser granola, more crumbly, just shake it up in your storage container before eating. To date, I’ve found the best way to store granola is in the freezer. It stays fresh longer and doesn’t get sticky or soft as it can after being stored at room temperature for a few days.

Turmeric Granola

Sarah Baade
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup sliced raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup brown sugar, packed
  • 1 tablespoon chia seeds
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil
  • 1/4 cup honey

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix together all ingredients.
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour.
  • Let cool completely before breaking into pieces and serving.
Keyword Granola, Turmeric

I think you’ll also enjoy my other granola recipes. Click the links below for full recipes.

Pumpkin Spice Granola

Vanilla Almond Granola

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

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The Heat

This seems like the hottest summer we’ve had in my nine years of living in Texas. Maybe I’m just feeling the pain of not being able to cool off in a swimming pool or at a movie theater but this heat is miserable. While doing my best to stay put at home due to COVID19, I’ve been looking for fun ways to stay cool. My family and I primarily stay inside but lets face it, a three year old needs to get outside to burn energy every once in a while. We’ve mostly taken to playing with the hose out on our driveway (fire ants keep us off the lawn). If we are lucky, we hit a day that is below 80 degrees in the morning and go for a walk but that isn’t often. I don’t think I’ve ever wished so badly to have a pool in my own backyard!

The Cool Down

Given all this heat, you know I’m not spending much time using the oven or even the stovetop right now. Instead, my work from home lunches are consisting of sandwiches and fresh fruit. That sweet tooth still needs attention too though. Bring on the no churn ice cream!!! What I love about no churn is that it is so darn easy to make but also, the flavor options are endless. I often grab whatever looks good from the pantry and just create as the mood strikes. This time around, I had a small bottle of bourbon sitting on my counter and some leftover pecan pieces tucked away in my freezer. I love it when ingredients from other recipes can easily come together for something new. Go ahead and make this incredible no churn bourbon pecan ice cream with chocolate swirls. Tuck in the back of the freezer until the kids have gone to bed and then indulge!

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Sarah Baade
Soft serve bourbon ice cream with pecans and chocolate swirls – no churn required.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups heavy cream, cold
  • 14 oz sweetened condensed milk
  • 3 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup pecan pieces
  • 4 oz semi-sweet chocolate, melted and cooled slightly

Instructions
 

  • In a large, chilled bowl, beat heavy cream on high until soft peaks form.
  • Beat sweetened condensed milk, bourbon, brown sugar, vanilla and salt into heavy cream until fully incorporated.
  • Stir pecans into ice cream mixture.
  • Pour half of the ice cream mixture into a 9×5 loaf pan. Drizzle half of the melted chocolate over ice cream in pan. Swirl chocolate into ice cream mixture with a knife. Repeat this process with second half of ice cream and chocolate. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.

Notes

Techniques for melting chocolate:
  • Double boiler – place a heat safe bowl over a pot of simmering water. Stir your chocolate chips/pieces in the bowl until it is fully melted.
  • Microwave – heat chocolate chips/pieces in a microwave safe bowl for 30 seconds then stir. Repeat this until chocolate is fully melted.
Keyword Bourbon Pecan Ice Cream, Ice Cream, Ice Cream Recipe, No Churn, No Churn Ice Cream

More No Churn Recipes

EASY SKILLET STYLE STREET CORN

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It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA

SWEET VANILLA SNACK MIX

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COVID quarantine has me craving all the snacks! I’m not the only one, right?! I’ve realized that when I’m working from my office, there are multiple factors that keep me from thinking about food all day. As an audiologist, I’m obviously not going to be snacking while seeing a patient. Can you imagine your doctor doing something like that? No way! The second biggest reason I don’t snack at work is that I simply don’t have access to snacks. We don’t even have a vending machine at our office, let alone a cafeteria. Sure, I could keep a box of snacks in the break room but if that doesn’t exist, I don’t even think twice. Working from home is strange in general but my biggest struggle has proven to be full kitchen access just 20′ from my desk.

I love snack mix! Yes, it satisfies my snacking urges but it is also so versatile! You can change up the flavor based on your cravings – sweet vs salty, etc. But you can also change it up based on what you already happen to have in your pantry. Currently, my daughter has been on a kick of mixing Cheerios and Crispix into one bowl for breakfast. Since that’s what we have on hand right now, both of those went into this new recipe. I happen to keep pecans on hand for baking so I tossed those in as well. You see what I’m getting at here? My general process for snack mix includes two cereal varieties, a cracker, some sort of nut and something salty. On occasion, I also add something sweet. To help get you inspired to create your own mix, I’ve created a list of possible ingredients for you.

Snack Mix Ingredient Ideas:

  • Rice, corn, wheat or oat based cereals that have a crunch
  • Peanuts, cashews, walnuts, macadamia nuts, pecans
  • Sunflower seeds, pumpkins seeds
  • Pretzels, bagel chips, rye chips, oyster crackers, cheese based cracker such as cheez-its or goldfish
  • Candy coated chocolates such as m&m’s, chocolate chips, dried cranberries, banana chips, dried mango – note, these sweet ingredients are best added after the rest of the mix has baked and cooled completely.

SEET VANILLA SNACK MIX

Sarah Baade
This sweet vanilla snack mix has a crunch and light sweetness that will keep you coming back for more.
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

  • 3 cups Crispix cereal
  • 2 cups cheerios (plain)
  • 2 cups pretzel sticks
  • 1 cup oyster crackers
  • 1 cup pecan halves
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup candy coated chocolates (optional)

Instructions
 

  • Preheat oven to 250°F.
  • In a large bowl, mix together Crispix, Cheerios, oyster crackers, pretzels and pecans.
  • In a medium, microwave safe bowl, melt butter in the microwave. Then, with butter still hot, whisk in brown sugar, vanilla and salt.
  • Pour butter mixture over cereal mix and stir until cereal mix is evenly coated.
  • Transfer mix onto a parchment lined baking sheet and and bake for 1 hour, stirring every 15 minutes.
  • Let snack mix cool completely before stirring in candy coated chocolates.
Keyword Snack, Snack Mix, Sweet Snack, Sweet Vanilla Snack Mix, Vanilla

*If you enjoyed this recipe, you might also like my Honey Sriracha Snack Mix.

Easy Pasta Salad

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At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Print Recipe Pin Recipe
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes – mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions
 

  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

BAKED OATMEAL

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This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back!

While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is may angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.

Baked Oatmeal

A very adaptable oatmeal recipe for when you have limited ingredients in your kitchen.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 2 tablespoons melted butter, slightly cooled
  • 1 1/2 cups frozen blueberries

Optional Toppings:

  • vanilla yogurt
  • whipped cream

Instructions
 

  • Preheat oven to 375°F and grease a 9×9 baking pan.
  • In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
  • In a second medium bowl, whisk together egg, vanilla, milk, and butter.
  • Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
  • Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
  • Serve warm or cold with toppings as desired.

Notes

Substitutions:
  • No pecans? Use walnuts or sliced almonds.
  • No brown sugar? You can use an equal amount of honey or maple syrup.
  • No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
  • No vanilla extract? Try almond extract.
  • No cow’s milk? You can use almond, soy, or coconut milk. 
  • No butter? Try margarine or a butter flavored shortening.
  • No blueberries? Use blackberries, raspberries, banana slices or peaches.
Keyword Baked Oatmeal, Blueberry Oatmeal, Breakfast, Easy Breakfast, Oatmeal, Oatmeal Recipe

GREEN MAGIC SMOOTHIE

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I go through fazes when it comes to sweets. At times, I can resist easily and am not at all bothered by watching others indulge in front of me. Then there are times when I am completely addicted. I go on big baking kicks and have “sharing” sized bags of candy hidden in my desk drawer at work. A month ago, I was on a huge sweets kick – HUGE. I was eating skittles by the handful, a few times per day. Not good, friends. This was not good. So, I made a commitment to give up sweets for Lent this year. Not only that, I added in daily exercise – a minimum of 10 minutes but striving for 30 each day. I’m nearly half way through my 40 days without sweets and am happily back to the point where I’m not excessively tempted. My body is also happy with the changes I’ve made. I’m feeling a bit more energetic and definitely feeling more capable of keeping up with my energetic toddler. I’m always a work in progress (aren’t we all?) but I’m thankful for the changes I’ve seen so far.

One of the perks of giving up sugary treats is that naturally sweet foods, such as fruit, taste more vibrant. Smoothies are a great example of this! You can keep on track with healthy eating habits while satisfying any lingering temptations for something sweet. I’ve been a big fan of green smoothies for a long time and finally decided to create my own.  A blend of both fruits and vegetables with a lightly sweet flavor. We are loving this new smoothie recipe in our house. It is also a great way of getting extra servings of fresh produce into my daughter’s diet.

Green Magic Smoothie

A blend of both fruits and vegetables with a lightly sweet flavor.
Print Recipe Pin Recipe
Course Drinks
Servings 2 Smoothies

Ingredients
  

  • 4 cups fresh spinach
  • 2 kiwi, peeled
  • 1 frozen banana
  • 1 cup frozen broccoli
  • 1 cup frozen pineapple
  • 1 cup frozen peaches
  • 1 cup almond milk
  • 1 tablespoon agave (optional for added sweetness)
  • 2 teaspoons ground flax seed (optional)

Instructions
 

  • Place all ingredients in a blender and blend on high until smooth.

Notes

You can portion out the fruit and veggies ahead of time and place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk
Keyword Green Magic Smoothie, Green Smoothie, Smoothie, Smoothie Recipe

Love this recipe? You might also enjoy this Pomegranate Blueberry Smoothie.

SHEET PAN VEGGIE TACOS

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My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

Print Recipe Pin Recipe
Course Dinner, Main Course
Servings 12 Tacos

Ingredients
  

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions
 

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos

SUPER MOIST & FLUFFY CORNBREAD

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I’m not sure if you’ve noticed, but lately I’ve been on a big comfort food kick. One Pot Vegetarian Chili. Semi Homemade Pot Pie. Orange Spiced Monkey Bread. Guess what? The trend is not ending just yet. While we’ve had some random, gorgeous, warm days here in San Antonio, we’re mostly still experiencing colder temperatures. After spending six years living in Buffalo, NY and another 3 years living in picturesque Colorado, I’ve done my time in cold weather and truly prefer warmer days throughout most of the year. My coping mechanism for dealing with cold temperatures is cozy comfort food. Anyone surprised by this? I didn’t think so, lol.

I’ve been working hard to fine tune my corn bread recipe and I finally have it down. This definitely wasn’t one of those recipes that came together on the first or even second try for me. But let me tell you, it was worth all the trial and error! Just as it says in the name, this corn bread is super moist and fluffy. Most importantly, it is also incredibly easy to make. Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

Super Moist & Fluffy Cornbread

Sarah Baade
Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.
 
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup unsalted butter, melted and cooled slightly

Instructions
 

  • Preheat oven to 350°F. Grease or line an 8x8baking pan with parchment paper.
  • In a medium bowl, whisk together corn meal, flour, sugar, baking powder and salt. Set aside.
  • In a large bowl, stir together milk and vinegar. Stir honey and egg into milk mixture. Slowly pour in melted butter while constantly stirring quickly.  
  • Gradually stir dry ingredients into wet ingredients.
  • Pour batter into prepared baking pan and bake 45 minutes or until cake tester comes out clean.
Keyword Cornbread, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread