Last December, an idea for a cookbook popped into my head. A special cookbook. One containing only baking recipes—but with a special twist. I immediately logged onto my computer, typed the related keywords into Google, and pressed “Enter.”
I found nothing.
I switched over to Google Books, then Google Scholar, then Amazon. And just for good measure, I checked Barnes and Noble too.
No one has published a cookbook on this topic before. Not a single person.
I wanted to start baking right away. Switch on the oven, pull out my mixing bowls, and watch little puffs of flour settle all over the counters as I measured and stirred. But this thing called a “job” consumed all of my time, and I left my idea simmering on the back burner of my brain.
…Until this past spring when I began blogging full-time. I thought about my idea a little more—published another cookbook in the meantime—and finally dove in headfirst last month.
And now I’m constantly mixing and measuring, tasting and tweaking, trying to perfect every single recipe so when you bite into each treat, your eyes roll back in your head a bit and your taste buds sing “Hallelujah!” at the top of their lungs and your tummy does a happy dance.
But that requires lots of time. And eating. And flour. And sugar. In quantities I really don’t want to admit.
So to compensate, I may need to make a couple more savory things with you on the blog. Don’t worry, I’m not completely getting rid of baking and desserts! I’ll just sprinkle in a few more “sides of savory” (like in the tagline!) in the upcoming months while still giving you plenty of healthy sweet treats.
Is that okay? Do you understand?
I really hope so.
I actually baked these muffins with both of my parents in mind. My dad adores spinach and goat cheese, while my mom started on a gluten-free diet last fall. That’s right—these cornbread muffins are entirely gluten-free (and clean-eating too!), with a tiny touch of sweetness from agave. They’re the perfect combination of moist and crumbly, exactly the way I like my cornbread, and the spinach and goat cheese add that extra “oomph” of depth and flavor.
With fall fast approaching and soup and chili in season, I can’t wait to bake more of these cornbread muffins!