Avocado Jalapeno Cornbread

11 55 256
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 9
Avocado Jalapeno Cornbread
Health Highlights


1 avocado(s) Avocado
1 medium pepper(s) Jalapeno pepper (minced)
3 stalk(s) Green onion (diced)
1 cup All-purpose white flour
1 1/2 cup Cornmeal (yellow)
2 tsp Baking powder
1 tsp Salt
2 cup Almond milk, unsweetened
1 tsp Apple cider vinegar
1/4 cup Honey
1/4 cup Coconut oil


  1. Preheat oven to 350 degrees.  Lightly grease a 9 x 9 pan
  2. To remove the avocado skin:  Cut into the avocado lengthwise until you hit the pit.  Rotate the knife around the entire pit until you have two halves.  Carefully hit the pit with the knife until it punctures it.  Turn the knife to pop out the pit.  Push a spoon between the avocado and the skin and carve the avocado out of its skin.  Discard the skin.
  3. Roughly dice the avocado.  Set aside.
  4. Finely chop the jalapeno and green onions.  Set aside.
  5. In a large bowl, mix together the flour, cornmeal, baking powder and salt.  Set aside.
  6. In a medium bowl, whisk together almond milk and apple cider vinegar.
  7. In a food processor, blend together the almond milk mixture, avocado, honey and coconut oil until well blended.
  8. Slowly pour the wet mixture into the dry.  Gently stir until just combined.
  9. Fold in the green onions and jalapeno.
  10. Pour mixture into the 9 x 9 pan.  Bake in the oven for 30-35 minutes until firm and golden on top.
  11. Slice into squares.


  • Enjoy with a warming soup to take the chill out of your day.

Nutrition Facts

Per Portion

Calories 256
Calories from fat 98
Calories from saturated fat 51
Total Fat 10.8 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.1 g
Cholesterol 0
Sodium 313 mg
Potassium 351 mg
Total Carbohydrate 38 g
Dietary Fiber 3.7 g
Sugars 8.5 g
Protein 3.8 g

Dietary servings

Per Portion

Grain 1.7
Milk Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)