Substitutions for vegetable oil in cornbread
I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use olive oil but I only have extra virgin and I'm afraid the flavor would be weird. Any suggestions? Thank you.
Best Answer
Peanut oil is fine to use for vegetable oil. Since both are neutral with a high smoke point, they can be used interchangeably.
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Canola oil is the most common choice used in most baked goods recipes, and this can be replaced one-for-one with a cup of applesauce. We love applesauce because it maintains a similar flavor to the original recipe, although it may have a more naturally sweet flavor to it!Can I make cornbread without vegetable oil?
Olive oil can be substituted for vegetable oil or butter in any recipe. After creating our Little House inspired olive oil cake, we decided to try olive oil in cornbread. This recipe is a hit! This cornbread is sweet, moist and with the help of a pre-heated cast iron pan, crispy on the edges.Can you use olive oil instead of vegetable oil when making cornbread?
Cake bakers know that olive oil is the antidote for dry cakes. And lets face it, cornbread is cake, not bread! Olive oil can be substituted for vegetable oil or butter in any recipe.Can you substitute butter for vegetable oil in cornbread?
You can also use vegetable oil in place of the butter if you prefer it. I make it both ways depending how much butter I have on hand. Of course using butter, you get a more buttery flavor.What is the best oil to use in cornbread?
Cornbread turns out delicious and best of all, healthy, when baked with olive oil.Best substitutes for vegetable oil in cake, muffins, brownies, bread, baking, frying \u0026 more
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Answer 2
For cornbread you can use butter as a substitute. If you are using salted butter reduce the salt in the recipe somewhat to compensate for the salt in the butter.
Answer 3
I use 4 cups of cornmeal, half cup of self rising flour, half cup of crisco, 3 cups of buttermilk, 2 eggs and grease the cast iron pan with a liberal amount of crisco and bake at 450 for 30 minutes.
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