Avocado cornbread

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

Recipe «Avocado cornbread» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.