Avocado Cornbread recipe

Avocados in cornbread? You bet—once you try it, you’ll never go back to the old recipes.

Ingredients:

1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs, lightly beaten
¼ cup whole milk
1 large ripe avocado, peeled, pitted, mashed

Directions:

1) Preheat oven to 350°F. Lightly grease a 12-muffin tray.

2) Sift together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk in eggs and milk until smooth. Add avocado and mix until just smooth.

3) Pour mixture into prepared muffin tray. Bake until tops turn golden, about 25 minutes. Cool 10 minutes in tray; remove to wire rack to cool completely.

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Reviews and Comments:

Comment by Rachel on May 10th, 2013:

This is really bad, very bitter.

Avocado Cornbread Review by Pam on February 27th, 2012:

I loved the muffins. The slight sweetness made them great with my coffee the next morning. I used half & half for the milk.

Avocado Cornbread Review by Marg on February 3rd, 2012:

I used a touch more milk to get the right consistency. My husband does not like avocados and I am trying to get different ways to get avocados into him. I have just found one. Thanks

Comment by Dina on January 22nd, 2012:

Made this recipe and some part were good but parts were bitter can anyone tell me why? I liked the little bit that was good but I had to throw them away.

Avocado Cornbread Review by Holly on January 4th, 2012:

I used this idea by using a well ripened avocado with an off-brand "jiffy" mix instead of from scratch. Used just like the box directed, plus a peeled/mashed avocado. They took a couple minutes longer than stated to bake. They were beautiful, moist & delicious. Could not distinctly taste the avocado, but no bitter taste at all! Very simple & I did not have to throw out the avocado--I found a way to use it! Next time I will leave the avocado more chunky. I will make this again!

Avocado Cornbread Review by Phil on December 12th, 2011:

My muffins did not rise. Also, I used vanilla soy milk.
Could that have been the reason?

Avocado Cornbread Review by bluemonchu on December 9th, 2011:

Awesome! I substituted water for the whole milk and it turned out perfectly delicious; dairy free and no bitterness! I think the avocado has to be super ripe for this, otherwise it'll be bitter. I only get the smaller ones [not the huge haas ones that are bright green] and use them only when almost too ripe and very dark skinned.

Avocado Cornbread Review by Barb on November 15th, 2011:

I, too, thought these had a slightly bitter aftertaste. Perhaps the amount of mashed avocado needs to be noted. The avocado I used measured 1/2 cup. I will eat the ones I made, but will not be making the recipe again.

Avocado Cornbread Review by Kayla on October 16th, 2011:

Really bad. I followed the recipe exact, but the muffins came out with an odd bitter taste.

Avocado Cornbread Review by Jim B on September 27th, 2011:

I needed to add a little more milk to get the consistance I wanted and only used 3/4 of my avocado (it was huge). They were as good as advertised.

Showing 10 of 12 total reviews and comments.

Conversions
1 cup	about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
½ cup	about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
1/3 cup	about 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)
¼ cup	about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: March 8, 2011

Average rating of 4.00 stars based on 10 reviews.

Summary: Avocados in cornbread? You bet—once you try it, you’ll never go back to the old recipes.