Toasted cornbread with avocado and chorizo

Even the simplest avocado on toast makes for a great start to the day. But this elevates the concept to a whole new level. Slice any leftover cornbread and freeze – you can toast it from frozen.

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 55 minutes
  • Total time: 1 hour 15 minutes, plus cooling

Serves: 2 with leftover cornbread


50g unsalted butter, melted and cooled, plus extra for greasing

250g instant polenta

125g plain flour

2 tsp baking powder

2 tsp salt

2 tsp caster sugar

2 x 284ml cartons buttermilk

2 eggs

3 salad onions, trimmed and finely sliced

½ x 28g pack coriander, stalks finely chopped, leaves torn

2 red chillies, deseeded and finely chopped

100g chorizo, thinly sliced

1 avocado, thinly sliced


1. Preheat the oven to 200˚C, gas mark 6. Grease a 900ml (2lb) loaf tin and line the base and long sides with baking parchment. Mix the polenta, flour, baking powder, salt and sugar in a large bowl. In a jug, mix the buttermilk, eggs and butter, then stir into the dry ingredients until combined. Fold in the salad onions, coriander stalks and chillies.

2. Transfer to the prepared loaf tin and bake for 45-50 minutes, until golden and a skewer inserted into the centre comes out clean; cover with foil for the final 10-15 minutes if it browns too quickly. Cool completely in the tin before turning out.

3. Preheat the grill to medium (about 200˚C). Put the chorizo and 4 thick slices of cornbread on a parchment-lined baking sheet. Grill for 3-5 minutes on both sides, until crisp. Top the cornbread with the sliced avocado, crispy chorizo and coriander leaves, then serve, with lime wedges, chilli flakes and a splash of Tabasco sauce, if liked.