Cornbread Avocado Toast

A good cornbread recipe is an essential part of any southern kitchen. Here, we’ve used Sean Brock’s famous cornbread recipe from his restaurant Husk in Charleston, South Carolina to create a cornbread loaf. We cut the loaf into slices and topped them with cilantro yogurt sauce, avocado, pickled onions, and a drizzle of Sriracha to add our own twist to the infamous avocado toast we all know and love.



Prep time

10 minutes

Cook time

25 minutes



Cook it with our

Cast Iron Loaf Pan



  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 5 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 1 ½ cups buttermilk


  • 4 tablespoons plain Greek yogurt
  • 2 tablespoons cilantro, finely chopped
  • 1 avocado, sliced
  • Pickled onions
  • Sriracha


  1. Heat oven to 450 degrees Fahrenheit. Place a cast iron loaf pan inside.
  2. In a bowl, combine cornmeal, salt, baking soda, and baking powder.
  3. Combine 4 tablespoons of butter, the egg, and the buttermilk. Stir the wet ingredients into the dry until smooth.
  4. Move the loaf pan from the oven. Add the remaining butter to the pan and swirl to coat. Pour in the batter filling the loaf pan about ¾ full; it should sizzle vigorously. Shake the pan to distribute it evenly. Bake 25-30 minutes, or until a tester inserted into the center comes out clean.
  5. Allow the loaf to cool inside the pan. Once cool, remove the loaf from the pan and cut into 1-inch slices.
  6. Stir chopped cilantro into yogurt. Spread yogurt sauce onto each slice and top with avocado, pickled onions, and Sriracha.


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