I love the foods of fall – the comfort of hearty stews, the warmth of seasonal spices, and the zing of citrus. And pomegranates! I can easily devour the superfood seeds of a pomegranate in one sitting. We just made our first big batch of chili (well, actually, two – one vegetarian, one not) and I baked up a big pan of cornbread on the side, and we had tons left over. While thinking of creative ways to use the leftovers, I just whipped up this simple parfait of sorts combining some of my favorite seasonal foods.
I used some of the leftover cornbread as a base, topped it with some yogurt (this is greek yogurt, but any simple flavor will work fine) a few huge spoonfuls of pomegranate seeds, and dusted it with a little cinnamon. It is SO YUMMY! The cornbread is hearty and grainy, the yogurt smooth and creamy, and the pomegranate is crunchy and juicy. This is perfect for a quick breakfast or even dessert, which is how our family enjoyed it – the boys gobbled it up like ice cream.
Author: Candace Thomas