Recipe: Avocado Cornbread

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As longer-term blog readers know, I've recently shifted away from being 97% food, 3% lifestyle to being mostly life focused and blogging about everything from modeling to startup life to staying sane post surgery.

But, guys, I love baking (cooking, too, but to a lesser degree), so we're not getting rid of recipes entirely. Especially when my late night kitchenventures result in something as millennial brilliant as avocado cornbread.

Avocado. Cornbread. It's sweet, savory, carby, and full of smooth, creamy pockets of avocado - like (healthier) butter already chillin' in your cornbread, just waiting to create a flavor explosion in your mouth. Mmmmmmm yeah.

You're welcome.

Avocado Cornbread

A 9" round cornbread

* 1 c. stone ground cornmeal

* 0.5 c. all purpose flour

* 1.5 tsp. baking soda

* 0.5 tsp. sea salt

* 1 tsp. cayenne pepper

* 2 tsp. cumin

* 6 Tbsp. unsalted butter

* 2 Tbsp. honey

* 2 small ears of corn (cut the corn off the husk, throw out the husks - should be ~2 c. of corn kernels)

* 1 large avocado, cut into small cubes (~1.5 c.)

* Juice from a small lime (~2 tsp.)

* 1 c. buttermilk

* 1 large egg

1. Preheat the oven to 375F. Put 2 Tbsp. butter and 1 tsp. cumin in 9" cast iron skillet pan, then put the pan in the oven. Be careful that the butter doesn't burn. 

2. Whisk together the dry ingredients until very well combined.

3. Melt the remaining 4 Tbsp. butter in a small bowl. Whisk the honey into the melted butter.

4. Combine the corn, avocado, and juice in a medium sized bowl with a wooden spoon. Mix well, but don't mash the avocado into a paste - it should stay more or less in small cubes.

5. In a large bowl, whisk together the buttermilk and egg until well combined.

6. Add the butter-honey mixture to the buttermilk-egg mixture and whisk well.

7. Slowly stir in the dry ingredients with a wooden spoon.

8. Fold in the corn-avocado-lime mix. 

9. Remove the hot pan from the oven and pour in the batter. Return the pan to the middle rack of the oven. 

10. Bake 35-45 minutes until it's golden brown and a tester comes out clean (assuming you don't poke an avocado pocket - then try again). 

11) Cool before serving. It's fine to cool it in the pan for a bit, but anything that's not eaten within a few hours should be moved to a tupperware for storage. You don't want to store anything in a cast iron pan or the iron will leach into your food and turn it black and funny-tasting! 

Probably also not amazing for your health... but maybe if you're anemic? Don't quote me on that. I don't know what I'm talking about. I do know that this cornbread has a ridiculous deliciousness : difficulty ratio and you need to make it right now. 

Seriously, a middle schooler with oven privileges and the height needed to reach the microwave could definitely pull it off. There are a lot of dishes involved, but they're so worth it! 

...I do have a dishwasher at the moment. When that changes, my opinion may change. But right now I'm basking in being the NYC 1% with a dishwasher #blessed 

Do you have a dishwasher? No, seriously, I want answers (please include your city, too).