Avocado Cornbread recipe
Avocados in cornbread? You bet—once you try it, you’ll never go back to the old recipes.
Ingredients:
1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs, lightly beaten
¼ cup whole milk
1 large ripe avocado, peeled, pitted, mashed
Directions:
1) Preheat oven to 350°F. Lightly grease a 12-muffin tray.
2) Sift together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk in eggs and milk until smooth. Add avocado and mix until just smooth.
3) Pour mixture into prepared muffin tray. Bake until tops turn golden, about 25 minutes. Cool 10 minutes in tray; remove to wire rack to cool completely.
Back to the Avocado Recipes home page.
Add a Review or Comment:
Reviews and Comments:
I loved the muffins. The slight sweetness made them great with my coffee the next morning. I used half & half for the milk.
I used a touch more milk to get the right consistency. My husband does not like avocados and I am trying to get different ways to get avocados into him. I have just found one. Thanks
Made this recipe and some part were good but parts were bitter can anyone tell me why? I liked the little bit that was good but I had to throw them away.
I used this idea by using a well ripened avocado with an off-brand "jiffy" mix instead of from scratch. Used just like the box directed, plus a peeled/mashed avocado. They took a couple minutes longer than stated to bake. They were beautiful, moist & delicious. Could not distinctly taste the avocado, but no bitter taste at all! Very simple & I did not have to throw out the avocado--I found a way to use it! Next time I will leave the avocado more chunky. I will make this again!
My muffins did not rise. Also, I used vanilla soy milk.
Could that have been the reason?
Awesome! I substituted water for the whole milk and it turned out perfectly delicious; dairy free and no bitterness! I think the avocado has to be super ripe for this, otherwise it'll be bitter. I only get the smaller ones [not the huge haas ones that are bright green] and use them only when almost too ripe and very dark skinned.
I, too, thought these had a slightly bitter aftertaste. Perhaps the amount of mashed avocado needs to be noted. The avocado I used measured 1/2 cup. I will eat the ones I made, but will not be making the recipe again.
Really bad. I followed the recipe exact, but the muffins came out with an odd bitter taste.
I needed to add a little more milk to get the consistance I wanted and only used 3/4 of my avocado (it was huge). They were as good as advertised.
| Conversions | |
|---|---|
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| 1/3 cup | about 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
Data:
Similar Recipes:
- Avocado Corn Salsa
Jazz up taco night with a salsa that’s not from a can—you’ll be glad you made the extra effort when you taste this delightfully... - Avocado Mousse
This simple recipe for avocado mousse is both simple and delicious. You need just four ingredients to make this tasty dish, and... - Avocado Migas
This is a traditional Mexican breakfast. It is almost like breakfast nachos. The crisp sauteed tortillas are complimented by cr... - Potato Curry
A traditional Indian dish that is a hearty and easy dinnertime entree. The versatility of this curry dish means you can add wha... - Oyster Cornbread Stuffing
Oyster stuffing is a classic in Louisiana, and it comes out really good! The oysters are silky and smooth, the sausage is sight...