Weekend snack

Cornbread with avocado topping

I served this for a snack with our Friday evening mojito's

Cornbread
(1 loaf)
1,6 cup (200 g) corn flour
1,6 cup (200 g) wheat flour
1 TBSP baking powder
2 tsp salt
2 eggs
2 TBSP brown sugar
0,8 cup (2 dl) buttermilk
0,5 cup (100 g) melted butter
5 oz (150 g) fresh corn kernels (from 1 ear or  frozen)

Preheat the oven to 390 degrees F (200 C.).
Mix all the dry ingredients in a large bowl.
Beat the eggs together with the sugar and buttermilk and mix it in the flour bowl.
Add melted butter and corn and fill the batter in a buttered loaf pan.
Bake for 45-55 minutes – until a toothpick comes out clean.
Let the bread rest in the pan 10-15 minutes before removing to a rack.
Serve warm – or toast cold slices in toaster or on a grill.
Tip: you can add grated cheese, minced jalapeno, grated lemon or lime rind or fresh chopped herbs to the batter before baking.

Avocado topping
2 tomatoes (diced without the seeds)
1 avocado (diced)
2 TBSP lime- or lemon juice
1/2 fresh chili (chopped finely)
1/2 garlic clove (minced)
2 TBSP chopped fresh cilantro leaves
Salt and pepper

Mix the avocado topping together and arrange on the toasted cornbread.