Avocado Cornbread

By • June 18, 2012 • 43 Comments

967 Save


Author Notes: I know what you are thinking - oh for Heaven's Sake is she really making cornbread AGAIN? Yes. I am. I love cornbread, happen to have the stuff on hand (no shock there) as well as an extra avocado - a hunk of this and a salad and dinner is on the table!aargersi

Food52 Review: WHO: Aargersi is a marketing database manager in Austin, Texas -- and a longtime Food52er!
WHAT: The spunkiest cornbread on the block.
HOW: Get your pan hot with some butter and cumin. Make your batter; fold in avocado and corn. Pour it all into the hot pan, and bake.
WHY WE LOVE IT: This is not your sweet, demure, cake-like cornbread. This is cornbread with real personality. The avocados retain their shape and creaminess; they're the perfect contrast to the pleasant heat and coarness of the cornbread itself. Turns out we love avocados in just about everything -- cornbread included.
A&M

Serves one 9-inch round cornbread

  • 1 cup stone ground cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (or more if you like spicy - I do!)
  • 2 teaspoons cumin
  • 6 tablespoons butter
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1 egg
  • 1 ear corn cut from the cob (about 1 1/2 cup)
  • 1 large ripe avocado in 1/2" cubes (about 1 1/2 cup)
  • Juice from 1/2 lime (about 2 teaspoons)
  1. Heat the oven to 400. Put 2 tablespoons butter and 1 teaspoon cumin in a 9-inch iron skillet or a cake pan and stick it in the oven.
  2. Whisk the remaining dry ingredients together. Melt the remaining butter and honey together (honey measuring tip - give your measuring spoon a spritz of no-stick before pouring in the honey - it will slide right out). Mix the corn and avocado - squeeze the lime over and toss gently to coat. In a large bowl - whisk together the egg and buttermilk. Yes, you have now dirtied up 4 bowls. But you can wash them while the cornbread bakes.
  3. Slowly whisk the melted butter and honey into the buttermilk and egg. Next stir in the dry ingredients and then gently fold in the avocado and corn. Get the hot pan out of the oven and pour in the batter.
  4. Put the cornbread back in the oven and reduce the heat to 375. Bake 30-40 minutes until it is golden brown and a tester comes out clean (unless you hit avocado!)
  5. Allow to cool some before you serve.

Comments (43) Questions (1)

Default-small
Default-small
Default-small

about 1 month ago mblossom

We made this last night for dinner and it was great! Warmed up leftovers were great too (and the avocados stayed nice and green!). I didn't have corn, so I skipped that. I also didn't have buttermilk so I used a cup of full-fat plain yogurt (not greek style) plus squeeze of lemon juice and it came out great. Another commenter mentioned the butter getting too dark in the pan. This almost happened to me and I am wondering if it is because I was using a regular metal cake pan rather than a cast iron pan. If you are using a thinner metal pan, I'd recommend checking the butter before you get the rest of the ingredients prepped- unless you are super fast at mixing up the batter! Thanks for this great recipe.

Default-small

about 1 month ago Brittan Scales

Had this with soupy black beans and scrambled eggs for breakfast. Perfect in every way.

Scan0004

about 1 month ago susan g

Too many avocados reminded me that I hadn't made this yet. Boy, am I glad I did! Even with corn from the freezer, what usually seems forgettable to me was a star, and the avocado was really a treat. Seasoning was perfect too. I did use a gluten free flour blend for the AP, and it worked well. I crisped up leftovers with some butter in a skillet -- delicious for breakfast.

Default-small

2 months ago Laura

I made this once with the avocado and it was huge hit. Second time I subbed blueberries for the avocado and left out the lime and added little sugar. The combination of the spicinesss wtb the blueberries was outstanding, especially with a touch of peach jam. Right now making it with just blueberries and added brown sugar in with the butter in the pan for the initial melting. So far, so good but I will report back the outcome. Great recipe! I may try it with raspberries or strawberries adding keeping the cayenne and cumin.

036

2 months ago aargersi

Abbie is a trusted source on General Cooking.

All great ideas! I think I will try blueberries too ... sounds wonderful, like a breakfast cornbread (well, cornbread is for any time of day isn't it?)

Default-small

2 months ago Laura

Yep! So after making it sans cumin and cayenne, it is more breakfast-y. With the spiciness, it is much more interesting. Not tastier, just much more memorable. I prefer it. I used frozen blueberries, btw and did not thaw them, so they wouldn't burst when they were folded into the batter.

Default-small

3 months ago Aksmilin

Is corn-on-the-cob and avocado in-season at the same time?

Default-small

4 months ago Goldie

This was totally delicious. I used rye flour instead of the ap, but everything else was the same. It was delicious, including the avocado, which I was a little sceptical about.

1504130_10201761869582929_1047556387_n

5 months ago Sarah Angileri

Has anyone tried this subbing the all-purpose flour for an additional 1/2 cup of cornmeal? I'm bringing this to a potluck and there are a few gluten-free eaters in the group!

Default-small

5 months ago meg226

I am looking forward to making this for Thanksgiving. I don't have a 9 inch cast iron skillet, though. Can I use a glass pie plate & still heat the butter & cumin?

036

5 months ago aargersi

Abbie is a trusted source on General Cooking.

I would go for an alternative metal pan - do you have an 8x8 or 9x9 baking dish? OR - heat the butter and cumin in a small saucepan and then just add it into the hot dish right before the batter. Cornbread is pretty forgiving so give it a try!

Default-small

5 months ago Renee B

Made this two days ago. It's good! Next time I'm going to cut the cayenne slightly and add a little more honey. Also, I think it would be excellent to stir a little honey into the melted butter just before pouring into the hot pan for a little added sweetness in the crunchy crust. Thanks for this one.

Albrecht_d%c3%bcrer_-_the_little_owl_-_wga7367

6 months ago daisy326

Now that we're moving out of corn season- is it ok to use frozen?

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

absolutely - just defrost it first!

Albrecht_d%c3%bcrer_-_the_little_owl_-_wga7367

6 months ago daisy326

so exciiited! Thanks- can't wait to try this!

0411091628

6 months ago Kathy Cooks

This sounds so great! I am going to cook it tonight. Would that be ground cumin, not whole?

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

Yes ma'am! Ground it is!

0411091628

6 months ago Kathy Cooks

Thanks! That's what I thought. Appreciate the reply..:)

Default-small

6 months ago SeeSee

Great recipe! Had no idea avacados could be cooked and still look so great. Next batch was made minus the cayenne, used 1/2 t of chili powder. Lots of "heat" sensitive eaters. Still really good and loved the crispiness.

Stringio

6 months ago Phyllis Segura

The liquid portion of cornbread seems to be a huge variable. Probably yogurt with water would work as well as the buttermilk, or soy milk, or sometimes I've used apple juice or apple cider. They both ad a bit of sweetness so the honey wouldn't be necessary. Using something like half and half makes it go in the direction of creamed corn. Cornbread is so good but you have to remember to get up from the table.

Default-small

6 months ago missmegan1521

I see that someone said the avocado stayed a lovely green upon cooking, but I was going to see if it stayed that way for longer than that day (aka leftovers).

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

honestly it's never been around long enough for me to be able to answer that!

Default-small

6 months ago Kelly Turnbull

This is a wonderful recipe...but, did anyone have a problem with the butter getting too dark in the oven ? I probably did something wrong. Maybe I left it in too long before getting the batter into the pan? Any comments or suggestions would be appreciated! Thanks.

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

Not on this particular recipe but it HAS happened to me in the past and yeah, it was from leaving it in a little long. I generally stick the butter in the pan right before I mix wet and dry, then in goes the batter, that way the butter is melted but not getting dark

Default-small

6 months ago Kelly Turnbull

Thank you !

Default-small

6 months ago Mere

Wow this came out perfect and tasted amazing.

Default-small

6 months ago maglife

Can Almond milk be substituted for buttermilk?

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

That wouldn't pack the same richness and tang as buttermilk - I think it would work but with a bit of a different flavor. Cornbread isn't terrible fussy so you can play with it some.

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

I was thinking about this some more - the acid in the buttermilk activates the baking soda so I think if you use almond milk you will want to use baking powder instead. I would try 2 tsp.

Summer_veggies_003_email_size

6 months ago susan

This sounds great! And what a game that was! Hook'em Horns!

036

6 months ago aargersi

Abbie is a trusted source on General Cooking.

we just about had 17 different kinds of heart attack! I think the Horns are BACK!!!

036

7 months ago aargersi

Abbie is a trusted source on General Cooking.

Thanks all! I am making it for The Red River Shootout this weekend in celebration!

Moi_1

7 months ago QueenSashy

Anything with avocado is a godsend and I cannot wait to try your cornbread. Congrats on the wildcard!