Tasty Avocado Cornbread

I had already made for you my avocado soup, in Soupy Saturdays, which I know that you had enjoyed. So here are other tasty avocado recipes for you to wet your appetite and taste buds.

Avocado Cornbread

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

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