California Avocado Cornbread

1. Preheat oven to 350°F. Line a 10″x12″ or 9″x13″ pan with parchment paper.
2. Mix all of the dry ingredients in a large bowl.
3. Beat the eggs in a small mixing bowl.
4. Mash avocados in a bowl, then slowly whisk in the milk to form a smooth consistency.
5. Add the beaten eggs to the dry ingredients and mix. Add the avocado/milk mixture and mix to combine.
6. 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.
7. Let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
8. 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.