If asked to choose, I invariably pick sweet over savory. But I decided to go against my normal inclination for this month’s Baketogether corn muffin challenge, by joining “Team Savory” as Abby Dodge calls it.
First, I cruised through my refrigerator for inspiration and leftovers. My own mother taught me that home cooked food is all well and good, but using up leftovers is a true Mitzvah (good deed.) Needless to say, I found a few stray pieces of roasted red pepper (from my post earlier this week), giving me the foundation for a savory theme. Then I discovered a small piece of Jarlsberg cheese and some Kalamata olives (a staple in my salad-obsessed household) hiding in the deli drawer, along with a partial container of harissa remaining from a recent Middle Eastern carrot salad recipe. The makings for my savory corn muffins were at hand and I was almost ready to bake.