Cinco + So Delicious Recipe Contest Entry

Let’s Cinco.

But first, let’s chat about some of my fave products.

Capisce?

I know you want to ole!, forget about work, and start happy hour at noon…but seriously, this is muy importante.

How’s that for my Espanol?

Bueno. Just bueno.

Okay, soooooo I’m going to chat about how I love So Delicious Dairy-Free products.

I practically live off of their coconut milk creamer…I could drink it by the gallon, their new protein almond milk (seriously an answer to my smoothie prayers), and my latest fave…cultured coconut milk yogurt. I mean, seriously? It’s like it was made for coconut addicts like myself.

Because I LOVE ALL THE COCONUTS.

And they love me 🙂

Sooooo, when I heard they were doing a fun recipe contest ya know I was the first to sign up!

Ironically, my recipe for Cinco de Mayo uses 2 of their products.

What what? That’s fate.

Back to celebration de Cinco.

I’m going to show you how to put avocado in your cornbread.

IMG_1625

Yep, you heard me correctly. AVOCADO. Think of it as the new butter.

IMG_1628

It seriously made the most “melt in your mouth” cornbread experience ever!

IMG_1632

Then I kicked this vegan/gluten-free (yes, yes) avocado cornbread up a notch w/

the almighty roasted poblano pepper.

IMG_1634

I added cilantro, garlic, avocado, orange juice, and wait for it….

IMG_1636

SO Delicious cultured coconut milk yogurt  to create the

IMG_1638

most ridiculously silky butter/sauce/frosting? ever!!!

IMG_1639

Just think of this avocado cornbread as a savory cake with a creamy, zesty, perfectly spicy “frosting.”

IMG_1640

This is definitely my kind of 5th of May.

IMG_1641

I can’t even believe this stuff is vegan? Are you kidding me?

IMG_1642

So tender, yet rich…all with no butter or oil.

IMG_1643

I love that avocado’s are healthy fats…it’s a win-win situation.

IMG_1645

Sadly, I will be working on Cinco de Mayo, but at least I am able to enjoy this treat today!

IMG_1647

I’m telling you, your guests will never know that there is avocado up in this business.

IMG_1648

It will be our little secret….mhmmmm? 😉

IMG_1649

Now, if only someone could bring me a margarita right about now…

IMG_1660

any takers?

IMG_1661

I will pay you in avocado cornbread and

IMG_1662

I just might* have some cookies laying around.

IMG_1663

What did you expect?

IMG_1659

You know me so well!

IMG_1670

While we are on the subject of Cinco de Mayo, does any one have a pinata? I could really go for some candy right now 🙂

Avocado Cornbread w/ Roasted Poblano Coconut Crema
Author: 
Recipe type: Bread, Side Dish, Sauce,
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Cornbread with a secret ingredient: avocado, which makes for the most "melt in your mouth" experience of a lifetime. Top it off with a roasted poblano coconut crema made with avocado and cultured coconut milk yogurt. All gluten-free and vegan!
Ingredients
  • For the cornbread:
  • ½ c. almond flour
  • ½ c. certified gluten-free oat flour
  • 1 c. cornmeal
  • 2 t. baking powder
  • ½ t. fine sea salt
  • 1 c. SO Delicious, unsweetened almond plus, almond milk
  • ¼ c. pure maple syrup
  • 2 medium-sized avocados, pitted, scooped of flesh, about ¼ to ½ c., pureed in a food processor
  • For the crema:
  • 1 large poblano pepper
  • 3 cloves of garlic
  • ¼ c. fresh cilantro
  • juice of 1 mandarin orange
  • 1 large avocado, pitted, scooped of flesh
  • 1 6 oz. container SO Delicious cultured coconut milk yogurt
  • ½ t. fine sea salt
Instructions
  1. For the cornbread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with non-stick cooking spray.
  2. Place all of the dry ingredients in a large mixing bowl and combine using a whisk.
  3. Add the almond milk and maple syrup and stir until just combined.
  4. Fold in the avocados until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Let cool while you make the crema.
  7. Preheat the oven to 400 degrees F. Place the poblano pepper on a baking sheet and bake for 15-20 minutes, or until the pepper begins to brown and the outside of the skin looks "blistered."
  8. Let the pepper cool, then stem and remove the seeds.
  9. In the bowl of a food processor, combine the roasted poblano flesh with all of the ingredients for the crema on high until smooth.
  10. Serve the cornbread topped with a good slather of crema.

 

MANGIA!!!

Comments

  1. So, you have inspired me to treat avocados as butter! Delicious look stuff here.

    • Chelsy says:

      Debbie, puh-lease let me know how your ventures with avocado’s go! I am going to try my hand in substituting it in several things 🙂 xoxo!

Trackbacks

  1. […] Cornbread with Roasted Poblano Coconut Crema: Recipe / Like on […]

Speak Your Mind

*

Rate this recipe: