Cornbread with avocado and black bean salsa
- June 2018
- Serves 6
- Hands-on time 40 min, oven time 30-35 min, plus resting, pickling and cooling
Caravan’s signature cornbread has been on their menu since the restaurant’s inception and now you can make it yourself at home, with chef-director Miles Kirby’s coveted recipe.
Here, it’s served toasted and topped with mashed avocado, a crispy fried egg, a warm spiced black bean salsa and sour pickled red onion. It really is delicious.
And because you can never have too much cornbread, make sure to give our jalapeño cornbread recipe a go, served with charred spring onion soured cream.
- Vegetarian recipes
- 37.7g (9.5g saturated)
- 27g (5.4g sugars)
This makes more cornbread than you need so you could double the remaining ingredients to serve up to 12 people, or eat the rest of the loaf another day.
Make the cornbread up to 2 days ahead and keep in an airtight container. After draining the red onion (step 3), cover and chill for up to 24 hours.
Chill a South African sauvignon blanc to go with this one. Its slightly grassy, green pepper style is a great fit.
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Jalapeño cornbread with charred spring onion soured cream
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