Fresh cornbread topped with mashed avocado, honey and pomegranate seeds make this Cornbread Avocado Toast recipe a delightful snack or breakfast for Fall. It also makes a great appetizer for Thanksgiving!
I started writing this post in Toronto where the leaves are just starting to change and my cornbread consumption is on the rise. I shut my computer and by the time I opened it again I was sitting by a pool in sunny San Diego where it is 85 degrees and the pumpkin spice latte signs in Starbucks are genuinely making me uncomfortable.
We casually crossed the continent for the second time in 10 days. No biggie.
The first trip to California (did you catch my recap and video from Yosemite?!) was planned well in advance. C and I have a pretty close attachment to the Bay Area and try to spend as much time out there as possible. Then C had a work trip come up last minute in San Diego and I decided to tag along. Yes, I am well aware that we are completely spoiled.
For obvious reasons we’re kind of obsessed with California. It’s beautiful, has access to the ocean and mountains and the weather certainly doesn’t hurt. But the one thing that Toronto has over Cali is the beauty of the changing seasons.
I can’t believe I’m saying this.
I am a summer girl. I was born in the summer for a reason and am truly a better, kinder human-being when it’s at least t-shirt weather outside. BUT there is something nice and refreshing about the change in seasons. It certainly gives you an appreciation for summer when the majority of your year is spent hidden inside a Canada Goose (the coat company, not the animal for all you untrendy Americans), and also serves as an internal compass for your year.
The other benefit of changing seasons is changing food cravings. While it would be nice to have access to fresh fruits and veggies year round, I kind of like that come fall/winter I feel totally legit in eating cornbread on the daily. I can detox from it in summer, right?! I can’t imagine that I would get that same seasonal food craving experience in California.
So while I’m in San Diego you better bet I’ll be taking in the sunshine, surf and shrimp tacos but I’m prepared for the awesomeness that is cornbread season i.e. fall once I get home. And in order to keep things interesting I paired it up with the one fruit that is seasonal year round, avocados! Okay fine, it’s seasonal year round in Mexico but you get the idea.
I’m not entirely certain what the moral of this post is other than the fact that I kind of like seasons, wouldn’t mind living in California, Mexico is my mecca for year-round avocados and I am craving cornbread now. Alls to say, life is good.Print
Cornbread Avocado Toast
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 slices
- 4 slices of cornbread (I used my Pumpkin Cornbread recipe)
- 1 avocado
- honey, for drizzling
- 1/4 cup pomegranate seeds
- pinch of sea salt
- Toast your cornbread if desired.
- Mash your avocado in a bowl and spread over cornbread.
- Drizzle with honey and top with pomegranate seeds and sea salt.
- Serve immediately.
*recipe easily doubled and when you cut slices in half they make great appetizers!
Thoughts on seasons? If you could live anywhere in the world where would it be?
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