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.
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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.
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)