To make vegan buttermilk, combine 1 ¼ cups non-dairy milk with 2 tablespoons white vinegar or lemon juice. Let it sit for 10 minutes, stir, and use. Substitute with vegan sour cream or yogurt and vegan cheese for a fully vegan recipe.

Instructions:

1. Preheat and Prepare:
   • Preheat oven to 400°F. Spray an enameled 10 ¼-inch cast-iron skillet (or any 10-12 inch oven-safe skillet) with cooking spray. Alternatively, grease a seasoned cast-iron skillet or use a sprayed 9×13-inch pan.
2. Mix Wet Ingredients:
   • In a large mixing bowl, combine the mashed avocado, buttermilk, sour cream, and oil. Whisk to combine.
3. Add Cheese and Dry Ingredients:
   • Fold in about 6 ounces of cheese. Add the flour, seasoning blend, baking soda, and salt (if using). Mix until just combined. The batter will be thick and lumpy—do not overmix.
4. Bake Initial Layer:
   • Turn the batter out into the prepared skillet and bake at 400°F for 15 minutes.
5. Add Cheese Topping and Continue Baking:
   • Remove the skillet from the oven and evenly sprinkle the remaining cheese over the top. Reduce oven temperature to 350°F and return the skillet to the oven. Bake for another 15 minutes, or until the bread is cooked through and the cheese is golden.
6. Optional Broil:
   • For a more golden top, place the skillet under the broiler for 1-2 minutes, watching carefully to avoid burning.
7. Cool and Serve:
   • Slide the bread out of the skillet onto a wire rack to cool. Slice and serve plain or with guacamole, salsa, sour cream, or your favorite dip.