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…