With the colder weather, it’s pretty common for me to have a pot of chili simmering for dinner. I love corn bread with my chili, and I love avocados. I got a crazy idea to mix the two. I looked up Avocado Recipes to find that it’s pretty common to bake with avocados. They make a great substitute for butter. I’ve been wanting to try this Mexican Corn Bread recipe from Mique at 30 Handmade Days.
I experimented and changed it quiet a bit, but it was still delicious! The avocados made it SO moist! It was a hit with the family and the perfect compliment to our chili. Anytime I can work healthy fats into my diet, I do it!
- Bacon Avocado Corn Bread
- 1 c. Avocado ( 1½ regular size avocados)
- ½ c. sugar
- 4 eggs
- ½ can cream style corn (1 lb can, use ½)
- 1½ cup cheddar cheese
- 1 small can sliced olives
- 1 c. chopped cooked bacon
- 1¼ c. flour
- 1 c. corn meal
- 4 tsp. baking powder
- ¼ tsp. salt
- Preheat your oven 350 degrees
- In one bowl, mix flour, corn meal, baking powder and salt. Set aside.
- In a separate bowl, cream sugar and avocado, add eggs and continue to mix.
- Add olives, cheese, corn, and bacon. Mix
- Add flour mixture slowly. Mix
- Pour into a greased and floured baking dish 9x13 or round baking dish.
- Once placed into the oven, reduce the heat to 300 degrees.
- Bake 50-60 min.
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