California Avocado Cornbread

HomeRecipesMeals & DishesAppetizersCalifornia Avocado Cornbread

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Serves: 30

Ingredients
Instructions

3 cups all-purpose flour 1 1/2 cups polenta 3/4 cup sugar 1 1/2 Tbsp. baking powder 1/2 Tbsp. salt 6 large eggs 3 Fresh California Avocado*, peeled and seeded 3/4 cup milk

Preheat oven to 350°F. Line a 10″x12″ or 9″x13″ pan with parchment paper.
Mix all of the dry ingredients in a large bowl.
Beat the eggs in a small mixing bowl.
Mash avocados in a bowl, then slowly whisk in the milk to form a smooth consistency.
Add the beaten eggs to the dry ingredients and mix. Add the avocado/milk mixture and mix to combine.
Pour the mixture into the prepared pan. Bake for 15 minutes, rotate the pan and bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
Cut pan 6 x 5 to yield 30-2″ squares. Serve with whipped honey butter.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.