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Avocado Sage Cornbread

Jazz up your cornbread with avocados

Avocado Sage Cornbread

Jazz up your cornbread with the addition of fresh avocados. 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.

Ready in
50 m
20 m
(prepare time)
30 m
(cook time)
16
Servings
136
Calories Per Serving

Notes

 

 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings16
Calories Per Serving136
Total Fat3g4%
Sugar5gN/A
Saturated0.5g2.6%
Cholesterol11mg4%
Protein3g6%
Carbs25g8%
Vitamin A10µg1%
Vitamin C2mg3%
Vitamin E0.4mg1.9%
Vitamin K11µg14%
Calcium53mg5%
Fiber2g7%
Folate (food)21µgN/A
Folate equivalent (total)89µg22%
Folic acid40µgN/A
Iron1mg8%
Magnesium15mg4%
Monounsaturated1gN/A
Niacin (B3)2mg8%
Phosphorus79mg11%
Polyunsaturated0.4gN/A
Potassium126mg4%
Riboflavin (B2)0.2mg9.4%
Sodium114mg5%
Sugars, added4gN/A
Thiamin (B1)0.2mg11.9%
Zinc0.4mg2.5%