Avocado cornbread

Cooking Soups Avocado cornbread

This cornbread is a fantastic dipper for spicy soups and stews.

Lables: Fish free Peanut free Shellfish free Soy free Tree nut free
  1. 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.
  2. 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.
  3. 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.

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1 avocado, peeled, chopped
1 1/4 cups polenta
1 cup self-raising flour
1 cup buttermilk
2 tbsp fresh sage, chopped
1 tsp salt
2 tbsp caster sugar
2 eggs
1 tsp Mexican chilli powder

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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