This cornbread is a fantastic dipper for spicy soups and stews.
- Preheat oven to 190C/170C fan-forced. Grease a 5cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides of pan with baking paper.
- Process avocado in a food processor until smooth. Add polenta, flour, buttermilk, sage, salt, sugar, eggs and chilli powder. Process until just smooth and combined. Pour into prepared pan. Smooth surface.
- Bake for 50 to 55 minutes or until a skewer inserted into the centre of loaf comes out clean (cover loosely with foil if over-browning). Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool slightly. Serve cornbread warm.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set