Cornbread toasts with avocado and lime

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How to make Cornbread toasts with avocado and lime

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:45
  • Total Time : 1:05

Ingredients

  • 1 cup self-raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 cup instant polenta
  • 2 tablespoons caster sugar
  • 1 teaspoon sea salt
  • 1 1/3 cups buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon coriander seeds, crushed
  • Pinch of chilli flakes
  • 1/4 teaspoon sea salt, extra
  • 1 large avocado, thinly sliced
  • 2 tablespoons lime juice
  • 1/4 cup small fresh coriander sprigs
  • 1 green onion, sliced

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on long sides.
  • Step 2 Sift flour, baking powder, cumin and chilli powder into a bowl. Add polenta, sugar and salt. Season with pepper. Stir to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top.
  • Step 3 Combine crushed coriander seeds, chilli flakes and extra salt in a small bowl. Sprinkle over mixture in pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre of bread comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
  • Step 4 Preheat grill on medium-high. Line a baking tray with foil. Using a serrated knife, trim ends from loaf. Cut loaf into 2cm-thick slices. Place on prepared tray. Grill for 2 minutes each side or until lightly toasted. Place avocado in a bowl. Drizzle with lime juice. Toss gently to coat. Arrange avocado on cornbread. Top with coriander and green onion. Season with salt and pepper. Serve.

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