Jazz up your cornbread with the addition of fresh avocados from Mexico! This slightly sweet version uses mashed and diced avocado in place of the oil, resulting a moist and cake-like bread. This may become your new favorite cornbread year-round! Serve warm and drizzle with honey, if so desired.
- 1 1/2 Cup all-purpose flour
- 1 1/4 Cup cornmeal
- 1 Tablespoon fresh sage, chopped
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 large ripe avocado, pitted and peeled
- 1 Cup buttermilk
- 1/4 Cup honey
- 1 egg
Preheat the oven to 350 degrees. Coat a 9-by-9-inch pan with cooking spray and set aside.
In a large bowl, mix together flour, cornmeal, sage, baking powder, baking soda, and salt. Set aside. In another bowl, add half of the avocado and mash with fork thoroughly until creamy. Whisk in buttermilk, honey, and egg. Add wet ingredients to flour mixture and stir until just combined. Cut remaining avocado into small cubes. Fold into batter until just combined. Spread batter into prepared baking pan and place in oven. Bake for 30 minutes, until cornbread starts to turn golden brown and tests clean with a toothpick. Cool slightly before cutting into 16 squares.