Sweet Jalapeño Cornbread with Avocado Butter

My blogging buddy Serena of Big Apple Nosh recently announced a new feature on her blog: the NoshGirl Chef Challenge.  The concept is similar to that of "Iron Chef" or "Chopped;" the contestants have to create an original dish using two mystery ingredients.  Last month's Battle Yogurt and Brown Sugar was so much fun to read (and to make!), that I just knew I had to participate in an upcoming battle.  Fortunately, I was chosen to participate this month!  I am one of three contestants in...

When I thought about these ingredients, I was instantly drawn to the idea of making something spicy.  It seemed like a little heat was exactly what I needed to combine these ingredients creatively.  With that inspiration, I decided to make Southern cornbread (that is, baked in a cast iron skillet with a lot of sugar) with diced jalapeño peppers.  Avocados are widely known as "good fats."  I decided to play off of this concept and make avocado butter to balance out the heat from the cornbread.

Avocado Butter: This recipe sounds complicated, but it's actually pretty easy!  Plus, the "good fats" in avocados make it a healthy alternative to butter...a great way to balance out the sugar-loaded cornbread!

Ingredients

• 3 ripe Hass avocados, peeled and pitted
• 1 T lime juice
• 2 T cilantro, minced
• 1 T garlic, minced
• 1 T cumin
• 1 t freshly ground pepper (I used white and green peppercorns)
• 1/2 t salt
• A pinch of paprika

Directions

Combine all of the ingredients in a food processor.

Set aside two tablespoons for the cornbread.  The mixture will be very soft but don't worry, you're going to melt it anyway!

Now, you've got one of two choices.  You can either scoop the mixture onto a sheet of plastic wrap and roll it into a log...

...or you can use a spatula to fit the mixture into a cookie press, creating individually-sized pats of fancy butter!

Place in the freezer for two hours, or in the refrigerator for four.

While your butter is solidifying, you can make your cornbread!

Sweet Jalapeño Cornbread: Southern cornbread means a lot of sugar (eek carbs!), but a small portion served with healthy tomato gazpacho makes for a balanced meal.  Plus, the temperature of the gazpacho makes for great summer entertaining!

Ingredients

• 2 T avocado butter
• 2 T unsalted butter
• 3/4 c yellow cornmeal
• 1 c all-purpose flour
• 1/2 c granulated sugar
• 2 t baking powder
• 1 c skim milk
• 1 egg, beaten
• 2 jalapeños, diced

Directions

Preheat oven to 400.

Heat a cast iron skillet over medium-high heat.  Add avocado butter and unsalted butter.

In a large bowl, whisk together remaining ingredients (except for jalapeños).

Pour batter over heated butter.  Top with diced jalapeños.

Place skillet in the oven and bake at 400 for 15-20 minutes.

Slice it up, serve with avocado butter, and enjoy!

The prize for winning The NoshGirl Chef Challenge are some authentic New York black and white cookies!  I hope you'll help me win such an awesome prize by heading over to Big Apple Nosh and voting for me!  Polls are open Monday (5/9/11) through Wednesday (5/11/11).