California Avocado Cornbread

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Serves: 30
cups  all-purpose flour
1 1/2  cups  polenta
3/4  cup  sugar
1 1/2  Tbsp.  baking powder
1/2  Tbsp.  salt
  large eggs
  Fresh California Avocado*, peeled and seeded
3/4  cup  milk

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  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.

Chef Justin Dickens, The Stocking Frame, Los Angeles, CA

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