Avocado Cornbread Recipe on Food52 (2024)

Has anyone tried making this as mini muffins? I want to bring it to a potluck at work, and I think it would be easier to serve if they were muffins.

Phil October 29, 2018

On October 14, 2018, I added a review/comment that I have now flagged as inappropriate. The reason; yesterday, I made my life long favorite cornbread with the same cornmeal used for this recipe. It was awful and that has never happened before. So, my conclusion is that the cornmeal used to make both recipes is defective, out of date or adulterated. So, my apologies to the author of the recipe and those who seem to love this dish. As soon as I can buy a fresh batch of cornmeal, I will try this again. Hopefully, I can give this an appropriate review the next time.

Phenomenal! I will make this cornbread variation again and again. It must consumed fairly quickly because of the moisture the corn and avocado retain. It will get mushy and grow mold.

jenny November 6, 2015

Made this today, it was YUM. I felt there was too much butter though - when I tipped the batter into the pan, the butter came up the sides and covered the edges of the bread... and also, the cake stuck to the bottom of the pan which was a shame in terms of presentation/appearance. Any tips? Was I just too heavy handed at slopping in the batter? Thanks, lovely taste anyway!

I made this in a 9'' springform and it turned out perfectly! I added a big handful of cheddar because it seemed like the right thing to do (it was) and served this beside a spicy jambalaya. So happy to have leftovers, can't wait to lay some fried eggs over chunks of this in the morning :)

cumin was very nice! heres my first attempt at the recipe! http://youtu.be/5AFvSuiDn2Y

We made this last night for dinner and it was great! Warmed up leftovers were great too (and the avocados stayed nice and green!). I didn't have corn, so I skipped that. I also didn't have buttermilk so I used a cup of full-fat plain yogurt (not greek style) plus squeeze of lemon juice and it came out great. Another commenter mentioned the butter getting too dark in the pan. This almost happened to me and I am wondering if it is because I was using a regular metal cake pan rather than a cast iron pan. If you are using a thinner metal pan, I'd recommend checking the butter before you get the rest of the ingredients prepped- unless you are super fast at mixing up the batter! Thanks for this great recipe.

Had this with soupy black beans and scrambled eggs for breakfast. Perfect in every way.

Too many avocados reminded me that I hadn't made this yet. Boy, am I glad I did! Even with corn from the freezer, what usually seems forgettable to me was a star, and the avocado was really a treat. Seasoning was perfect too. I did use a gluten free flour blend for the AP, and it worked well. I crisped up leftovers with some butter in a skillet -- delicious for breakfast.

I made this once with the avocado and it was huge hit. Second time I subbed blueberries for the avocado and left out the lime and added little sugar. The combination of the spicinesss wtb the blueberries was outstanding, especially with a touch of peach jam. Right now making it with just blueberries and added brown sugar in with the butter in the pan for the initial melting. So far, so good but I will report back the outcome. Great recipe! I may try it with raspberries or strawberries adding keeping the cayenne and cumin.

Is corn-on-the-cob and avocado in-season at the same time?

This was totally delicious. I used rye flour instead of the ap, but everything else was the same. It was delicious, including the avocado, which I was a little sceptical about.

Has anyone tried this subbing the all-purpose flour for an additional 1/2 cup of cornmeal? I'm bringing this to a potluck and there are a few gluten-free eaters in the group!

I am looking forward to making this for Thanksgiving. I don't have a 9 inch cast iron skillet, though. Can I use a glass pie plate & still heat the butter & cumin?

Made this two days ago. It's good! Next time I'm going to cut the cayenne slightly and add a little more honey. Also, I think it would be excellent to stir a little honey into the melted butter just before pouring into the hot pan for a little added sweetness in the crunchy crust. Thanks for this one.

Now that we're moving out of corn season- is it ok to use frozen?

This sounds so great! I am going to cook it tonight. Would that be ground cumin, not whole?

Great recipe! Had no idea avacados could be cooked and still look so great. Next batch was made minus the cayenne, used 1/2 t of chili powder. Lots of "heat" sensitive eaters. Still really good and loved the crispiness.

The liquid portion of cornbread seems to be a huge variable. Probably yogurt with water would work as well as the buttermilk, or soy milk, or sometimes I've used apple juice or apple cider. They both ad a bit of sweetness so the honey wouldn't be necessary. Using something like half and half makes it go in the direction of creamed corn. Cornbread is so good but you have to remember to get up from the table.