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Skillet-pan cornbread with breakfast guacamole

Name: Skillet-pan cornbread with breakfast guacamole recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 4 corn cobs, kernels removed; 2 long green shallots, trimmed, sliced; 1/4 cup chopped flat-leaf parsley leaves; 1/4 cup chopped coriander leaves, plus extra to serve; 1 1/2 cups (250g) polenta; 1 cup (150g) self-raising flour; 1 1/2 cups (375ml) buttermilk; 2 eggs; 1/4 cup (60ml) extra virgin olive oil; 2 ripe avocados; Juice of 2 limes, plus extra lime wedges to serve; 1 small eschalot, finely chopped; 1 small tomato, finely chopped; 1 bunch coriander, leaves chopped; 1/2 tsp dried chilli flakes, plus extra to serve

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Skillet-pan cornbread with breakfast guacamole

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by Kirsten Jenkins

Dec 15, 2020

This comforting brunch will make your Sunday.

4 corn cobs, kernels removed
2 long green shallots, trimmed, sliced
1/4 cup chopped flat-leaf parsley leaves
1/4 cup chopped coriander leaves, plus extra to serve
1 1/2 cups (250g) polenta
1 cup (150g) self-raising flour
1 1/2 cups (375ml) buttermilk
2 eggs
1/4 cup (60ml) extra virgin olive oil

Guacamole

2 ripe avocados
Juice of 2 limes, plus extra lime wedges to serve
1 small eschalot, finely chopped
1 small tomato, finely chopped
1 bunch coriander, leaves chopped
1/2 tsp dried chilli flakes, plus extra to serve

Method

1.

Preheat oven to 200°C. Lightly grease a 25cm top and 20cm bottom skillet pan. Place half the corn in a food processor and pulse until roughly blended. Transfer to a bowl with the remaining corn, long green shallot, parsley, coriander, polenta and flour. Season with salt and pepper and mix to combine.
2.

Whisk the buttermilk, eggs and oil in a large jug. Carefully add to the dry ingredients and stir until well combined. Pour into the skillet pan and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean.
3.

Meanwhile, for the guacamole, scoop avocado into a bowl and roughly mash. Add the lime juice, eschalot, tomato, coriander and chilli flakes, season with salt and pepper and fold to combine.
4.

Scatter the warmed cornbread with extra coriander and chilli flakes, and serve with the guacamole and lime wedges alongside.