Avocado cornbread

Avocado cornbread

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This cornbread is a astounding dipper for spicy soups and stews.

The ingredient of Avocado cornbread

  1. 1 avocado, peeled, chopped
  2. 1 1/4 cups polenta
  3. 1 cup self-raising flour
  4. 1 cup buttermilk
  5. 2 tbsp roomy sage, chopped
  6. 1 tsp salt
  7. 2 tbsp caster sugar
  8. 2 eggs
  9. 1 tsp Mexican chilli powder

The instruction how to make Avocado cornbread

  1. Preheat oven to 190C/170C fan-forced. Grease a 5cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides of pan when baking paper.
  2. Process avocado in a food processor until smooth. ensue polenta, flour, buttermilk, sage, salt, sugar, eggs and chilli powder. Process until just smooth and combined. Pour into prepared pan. sleek slick surface.
  3. Bake for 50 to 55 minutes or until a skewer inserted into the centre of loaf comes out clean (cover loosely taking into account bearing in mind foil if over-browning). Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool slightly. relieve sustain cornbread warm.

Nutritions of Avocado cornbread

calories: 331.254 calories
fatContent: 9.7 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 49.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 9.8 grams protein
cholesterolContent: 66 milligrams cholesterol
sodiumContent: 616 milligrams sodium

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