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Cornbread toasts with avocado and lime
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your avocado toast with a kick of chili and fresh coriander.
Ingredients:
  • 150.00 gm self-raising flour
  • 8.00 gm baking powder
  • 2.50 gm ground cumin
  • 1/4 tsp chilli powder
  • 150.00 gm instant polenta
  • 40.00 gm caster sugar
  • 2.40 gm sea salt
  • 345.80 gm buttermilk
  • 1 egg, lightly beaten
  • 36.40 gm extra virgin olive oil
  • 1/2 tsp coriander seeds, crushed
  • Pinch of chilli flakes
  • 0.60 gm sea salt, extra
  • 1 large avocado, thinly sliced
  • 42.00 gm lime juice
  • 62.50 ml small fresh coriander sprigs
  • 1 green onion, sliced
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 9cm x 19cm loaf pan that is 6cm deep and line the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on the long sides.
  • Combine flour, baking powder, cumin, and chili powder in a bowl. Mix in polenta, sugar, salt, and pepper. Create a well in the center and pour in buttermilk, egg, and oil. Stir to combine and transfer mixture into a prepared pan, smoothing the top.
  • In a small bowl, mix crushed coriander seeds, chilli flakes, and additional salt. Sprinkle over the mixture in the pan. Bake for 35 to 40 minutes until a skewer inserted into the center of the bread comes out clean. Let it stand in the pan for 5 minutes, then carefully turn it onto a wire rack lined with baking paper to cool.
  • 1. Preheat the grill to medium-high. Line a baking tray with foil. 2. Trim the ends from the loaf using a serrated knife and cut into 2cm-thick slices. 3. Place the slices on the prepared tray and grill for 2 minutes on each side until lightly toasted. 4. In a bowl, drizzle avocado with lime juice and toss gently to coat. 5. Arrange the avocado on the cornbread and top with coriander and green onion. 6. Season with salt and pepper, then serve.

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