Crispy Cornbread Avo-Toast

Avocado toast is all the rage, but it's also one of my favorite ways to get a satisfying breakfast in on a wickedly busy weekday morning. This particular variety of avocado toast is not only sugar-free, wheat-free & super delightful. It's also on homemade "toast". 

In reality, the "bread" of this recipe is a yummy buttermilk corn bread. Which, I hear, is the only way corn bread ought to be. The one in the photo is made with a different kind of buttermilk however. You'll have to check the notes to see what I mean, and please, if you're a true Southern Mama I hope this doesn't offend you. 


Makes 4 portions

1 T coconut oil
1 T butter
1 t olive oil
2 green onions, chopped
1 t chili flakes
4 oz (about 1/3 can) of sweet corn
3/4 C cornmeal
1 T gluten-free flour ( I use Cloud9 )
2 t baking powder
1 t baking soda
2 t honey
1 egg, beaten
3/4 C buttermilk
1/4 t salt


1 avocado, sliced


Note: Buttermilk can be replaced by 3/4 coconut milk + 3/4 t lemon for a dairy free alternative.

If you want to use cow milk, but don't have buttermilk, you can use the same ratio as above. 3/4 C + 3/4 t.



15 mins prep + 20 mins baking

Grease two 9' x 6' baking dish with coconut oil & place it in the oven while it preheats to 400.
In a medium frying pan, stir fry butter, olive oil, sweet corn, salt & chili flakes for about 3 minutes then remove the pan from heat. 
In a medium bowl, mix together your cornmeal, flour, baking powder & baking soda.
Beat the buttermilk, honey & egg together, then incorporate it to the cornmeal mixture slowly along with the green onion. 
Once there are no more clumps, add the sweetcorn mixture to the batter. 
Remove the baking dish from the oven & pour in the batter.
Return to the oven and bake for 20 minutes or until golden. 
Let cool for a few minutes, then serve with avocado & sriracha.