Golden Cornbread with Smashed Avocado

Golden Cornbread with Smashed Avocado and Crispy Bacon anyone? Hello friends, so how are you today? Cornbread is very easy to make – and it tastes SO good! Here it’s served with mashed avocado and crispy bacon, with an extra drizzle of golden syrup.

How To Make Golden Cornbread with Smashed Avocado and Crispy Bacon:

Golden Cornbread with Smashed Avocado and Crispy Bacon. Indulge your taste buds in a symphony of flavours with a golden cornbread adorned with smashed avocado and crispy bacon.

This tasty masterpiece combines the warmth of freshly baked cornbread, its golden exterior giving way to a moist and flavourful interior.

The cornbread serves as a rustic canvas, providing a perfect contrast to the creamy richness of smashed avocado generously spread over the top.

The avocado, with its buttery texture and subtle nutty undertones, melds seamlessly with the sweet notes of corn, creating a delightful balance.

Crowned with shards of crispy bacon, each bite delivers a tantalising medley of textures and tastes – the crunch of bacon, the creamy avocado, and the comforting wholesomeness of cornbread.

This dish is a celebration of contrasts, where the savoury, the creamy, and the hearty converge to create a harmonious and utterly satisfying culinary experience. A symphony of flavours awaits in every delicious forkful of this golden cornbread masterpiece.

Preparation 20 mins || Cooking 20-25 mins

Serves 8-12

Ingredients:

120g fine polenta
125g plain flour
Generous pinch of salt
1 tsp baking powder
½ tsp bicarbonate of soda
115g butter
60g Tate & Lyle Light Muscovado Sugar
2 tbsp Lyle’s Golden Syrup
1 large egg
100g natural yogurt
140ml milk

Topping:

8 rashers streaky bacon
2 ripe avocados, halved, pitted and peeled
Lyle’s Golden Syrup, for drizzling

How To Make This Recipe:

Method:

Firstly, preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Grease a 20cm round cake tin and line the base with baking paper.
Mix together the polenta, flour, salt, baking powder and bicarbonate of soda in a large bowl.
Melt the butter in a saucepan or in the microwave, without letting it get too hot. Tip it into a bowl and stir in the sugar and syrup. Add the egg, yogurt and milk and beat well. Stir into the polenta mixture until combined, though avoid over-beating.
Pour into the prepared tin and bake for 20-25 minutes until set and golden, with slightly crispy edges. Use a fine skewer to check that it is cooked through. Cool slightly before cutting into pieces.
For the topping, grill the rashers of streaky bacon until crisp. Meanwhile, mash the avocados. Serve the cornbread with mashed avocado and streaky bacon, drizzled with a little Lyle’s Golden Syrup.

Cook’s Tip: Cornbread freezes well, so why not freeze half for another day? Thaw, then warm through in a low oven for a few minutes before serving.

So what do you think about this Golden Cornbread with Smashed Avocado and Crispy Bacon recipe? Do you also fancy making some? Guest post: This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lyles Golden Syrup.

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