Avocado Cornbread

June 18, 2012
5 Ratings
Photo by James Ransom
  • Serves one 9-inch round cornbread
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

Test Kitchen Notes

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. —The Editors

What You'll Need
  • 1 cup stone ground cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons 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.
Contest Entries

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  • Sara Ann
    Sara Ann
  • Beth Arnold
    Beth Arnold
  • jenny
  • sevenfaces
  • Jen Le
    Jen Le

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

53 Reviews

Sara A. January 11, 2019
Has anyone tried making this as mini muffins? I want to bring it to a potluck at work, and I think it would be easier to serve if they were muffins.
Phil October 29, 2018
On October 14, 2018, I added a review/comment that I have now flagged as inappropriate. The reason; yesterday, I made my life long favorite cornbread with the same cornmeal used for this recipe. It was awful and that has never happened before. So, my conclusion is that the cornmeal used to make both recipes is defective, out of date or adulterated. So, my apologies to the author of the recipe and those who seem to love this dish. As soon as I can buy a fresh batch of cornmeal, I will try this again. Hopefully, I can give this an appropriate review the next time.
Laffy T. November 12, 2017
Phenomenal! I will make this cornbread variation again and again. It must consumed fairly quickly because of the moisture the corn and avocado retain. It will get mushy and grow mold.
Beth A. December 14, 2015
We tried this yesterday. Loved it so much we made it again today! A delicious keeper!

But the recipe is poorly written and confusing. It needs to be cleaned up and edited.
aargersi December 15, 2015
I am sorry to hear that you find the recipe confusing - in what way? I just read through it again but of course I make it a lot so it's second nature. Anyhow I am glad you like it!
jenny November 6, 2015
Made this today, it was YUM. I felt there was too much butter though - when I tipped the batter into the pan, the butter came up the sides and covered the edges of the bread... and also, the cake stuck to the bottom of the pan which was a shame in terms of presentation/appearance. Any tips? Was I just too heavy handed at slopping in the batter? Thanks, lovely taste anyway!
aargersi December 15, 2015
Hi Jenny I just saw this - I have always used the same iron skillet without sticking issues - pouring the batter into the hot pan helps with that (yeah, it's a lot of butter but, well, yum, right?) and the bubbling up on the sides makes that crispy edge. I wonder if your pan needs to be seasoned a bit more? You could also try a non stick cake pan.
sevenfaces June 21, 2014
I made this in a 9'' springform and it turned out perfectly! I added a big handful of cheddar because it seemed like the right thing to do (it was) and served this beside a spicy jambalaya. So happy to have leftovers, can't wait to lay some fried eggs over chunks of this in the morning :)
aargersi June 21, 2014
Yum - that all sounds great!
Jen L. June 3, 2014
cumin was very nice! heres my first attempt at the recipe! http://youtu.be/5AFvSuiDn2Y
Megan March 25, 2014
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.
Brittan S. March 17, 2014
Had this with soupy black beans and scrambled eggs for breakfast. Perfect in every way.
susan G. March 8, 2014
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.
Laura S. February 19, 2014
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.
aargersi February 20, 2014
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?)
Laura S. February 22, 2014
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.
Aksmilin February 5, 2014
Is corn-on-the-cob and avocado in-season at the same time?
Goldie January 7, 2014
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.
Sarah A. November 24, 2013
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!
meg226 November 24, 2013
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?
aargersi November 24, 2013
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!
Renee B. November 17, 2013
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.
daisy326 October 21, 2013
Now that we're moving out of corn season- is it ok to use frozen?
aargersi October 21, 2013
absolutely - just defrost it first!
daisy326 October 21, 2013
so exciiited! Thanks- can't wait to try this!
Kathy C. October 16, 2013
This sounds so great! I am going to cook it tonight. Would that be ground cumin, not whole?
aargersi October 16, 2013
Yes ma'am! Ground it is!
Kathy C. October 16, 2013
Thanks! That's what I thought. Appreciate the reply..:)
SeeSee October 15, 2013
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.
Phyllis S. October 15, 2013
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.