Avocado Cornbread

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Your cornbread just got its groove back. 

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 coarseness of the cornbread itself. Turns out we love avocados in just about everything -- cornbread included.

Avocado Cornbread by aargersi

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 cups)
1 large ripe avocado in 1/2-inch cubes (about 1 1/2 cups)
Juice from 1/2 lime (about 2 teaspoons)

See the full recipe (and save and print it) here.

Photo by James Ransom