I’ve always had a thing for cornbread, but lately I’ve been thinking about it like crazy. So the other night when I made us some Sweet Potato & Lentil Chili (recipe coming later this week), cornbread immediately popped into my brain. But, of course, we didn’t have any butter so I figured my craving would just have to wait for another day, and I continued with whatever I was doing while I waited for the chili to finish.
Minutes when by and I was still thinking about the cornbread and how I could manage to make some without actually using butter. I knew there had to be a way, so I started brainstorming and decided to use olive oil. It’s the perfect “fat” for savory cooking and since I didn’t want the cornbread to actually taste sweet, I decided to just go for it.
The cornbread was literally in the oven 10 minutes later. It was that simple. In fact, I think I might prefer using olive oil to butter because the only kitchen tools I needed were a whisk and a bowl (instead of an electric mixer). So much easier to clean up. I didn’t even bother greasing the pan, and it turns out that creates and even better and crunchier crust.
So next time you’re in the mood for some cornbread, you have to make this olive oil cornbread. I mean, how can you resist something that only uses one bowl?
Also, this makes a delicious breakfast…
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups almond milk
- 2 tablespoons extra virgin olive oil
- 1 large egg
- Preheat oven to 375˚F (190˚C).
- In a large bowl, whisk together the dry ingredients.
- Whisk in the milk, olive oil and eggs until smooth.
- Pour batter into a 8-inch square baking pan.
- Bake for 30 – 35 minutes (or until an inserted toothpick comes out clean).
- Allow cornbread to cool for 5 – 10 minutes before slicing and serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Mark Bittman.
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