40: Avocado Jalapeno Cornbread

You might have noticed that I am not really one for baking.  But I saw this recipe for avocado cornbread that I just had to try.  I actually stayed closer to the actual recipe on this one - with the addition of some jalapenos -- because, why not! 

Ingredients:

1 cup cornmeal
1/2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cayenne pepper
2 tsp cumin
5 tbsp butter
2 tbsp local honey
1 cup buttermilk
1 egg 
1 bag frozen corn
1 large avocado - diced
1 large jalapeno - diced
Juice from 1 lime

The How To:

Turn on oven to 400
Put 2 tbsp butter and 1 tsp cumin in an iron skillet and stick it in the oven (while oven is still heating) 
In a separate bowl, whisk the cornmeal, flour, baking soda, salt, cayenne pepper, cumin together
Melt 3 tbsp butter in a small cup
Mix melted butter and honey 
In a medium sized bowl and mix the corn, avocado and jalapeno - squeeze the lime and mix gently
Grab one last big bowl and whisk the egg and buttermilk
Now add the butter/honey to the egg/buttermilk 
Slowly add in the dry ingredients and the avocado/corn
Get the hot skillet out of the oven and pour in your batter
Don't worry if it looks like it burning - it's not.
Put the batter back in the oven and reduce heat to 375 - let it cook for about 30 minutes until your fork comes out clean. 

This was a little bit of trouble, but oh my.  SO worth it.
This dish was Will approved!