If I had to pick the recipe I’ve featured on this series that I make the most, it would be cornbread, hands down. I make it all the time, especially when it turns cold. A sure way to know if it’s cold is to sit on the couch with a blanket. If a cat immediately appears on your shoulder looking like this, it’s cold:
If I’m making soup or chili, it’s automatic that my low carb cornbread is coming along for the ride. It was the first article I ever did, so I thought it was time for a reminder in case any of you are late to the party and missed that one. I also had an update to make it even healthier, forced upon me by necessity and invention last week.
The butter I had set aside to make a batch mysteriously vanished overnight, coupled with the sudden appearance of a dirty skillet in the sink that very same morning. Weird how that happens.
Anyway, I pondered for a moment, and then realized that I have nature’s natural butter handy at all times. That’s right, the swiss army knife of food, the avocado. I still get people telling me they don’t like avocados, which always prompts this reaction from me:
Not to worry, using avocados in baked goods does not alter the taste at all. The only change is it might give a slight green hue to your food, which is kind of cool, if you ask me. It’s like your regular food is quoting the best line from The Avengers right before hulking out:
So, how do you replace butter with avocado in order to make angry cornbread?
It’s as easy as mixing another green item, radiator fluid. It’s a 1:1 swap. If the recipe calls for 1 cup of butter, you need 1 cup of pureed avocado. I had about half of the butter I needed, so I substituted with half avocado and mixed them together.
That was the only change I made to the original recipe I posted, so I’m just going to give you the link to that one and you can hulk out at your discretion. Either way is fine, but by using avocado, you are bringing unsaturated omega-3 fats, fiber, and minerals to boost the overall nutrition much like a mild mannered scientist being exposed to gamma radiation.
If you are wondering exactly what avocado angry cornbread looks like, here is the process in pictures:
I made this to go along with my chili…which sadly also must have fallen into the same wormhole vortex as the butter and disappeared to some other quadrant in the galaxy.
Luckily, I already have an article with both the chili and cornbread together so here is the link for that. Swap avocado for the butter by half or all, and it’s just as good tasting, and better for you. You won’t be angry at all eating your angry cornbread.
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.
