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    You are in: Home / Community Forums / Breads & Baking / oil in cornbread
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    oil in cornbread

    ChefWendyMG
    Sun Jul 15, 2012 10:37 am
    Experienced "Head Chef" Poster
    I made this recipe Sweet Cornbread last night and loved everything about it except I felt it had a somewhat oily taste. Can I sub all butter for the oil? Or will the results be greatly effected. Thanks.
    Red Apple Guy
    Sun Jul 15, 2012 3:34 pm
    Forum Host
    Here are a few recipes that use butter:

    Cornbread
    3 Corn Casserole Bread
    Corn Spoon Bread
    duonyte
    Mon Jul 16, 2012 7:57 am
    Forum Host
    I switch fats around frequently and think you could use all melted butter.
    ChefWendyMG
    Mon Jul 16, 2012 8:47 pm
    Experienced "Head Chef" Poster
    Thanks for the advice.
    PaulO in MA
    Wed Jul 18, 2012 8:47 am
    Food.com Groupie
    What oil did you use. The cornbread I make has about that amount of oil, and you can't taste it. Just gives a moist cornbread. I use blended oil: canola oil with a little olive oil added (1 - 2 T. per cup oil).
    ChefWendyMG
    Fri Jul 20, 2012 10:09 pm
    Experienced "Head Chef" Poster
    I am using an off brand vegetable oil. I got to thinking I will try the recipe again with a better quality oil. Thanks
    jeria0711
    Sun Jul 29, 2012 12:49 pm
    Regular "Line Cook" Poster
    Another thing you can do is replace some or all of the oil with ground flax seed. About 3 TBS of flax per 1 1/2 TBS of oil.

    Adds lot of nutrition and good Omega 3 fats. I use it in bread instead of oils most of the time.
    Red Apple Guy
    Sun Jul 29, 2012 7:33 pm
    Forum Host
    jeria0711 wrote:
    Another thing you can do is replace some or all of the oil with ground flax seed. About 3 TBS of flax per 1 1/2 TBS of oil.

    Adds lot of nutrition and good Omega 3 fats. I use it in bread instead of oils most of the time.

    Hey jeria
    That's a good tip. I've been making a flax seed sourdough bread lately. I'll post a recipe soon but I have to do a bunch of converting from weights to volumes, so it'll take awhile.
    Red
    jeria0711
    Sun Jul 29, 2012 9:55 pm
    Regular "Line Cook" Poster
    Bet that's good, I'll be watching for it. My weekly loaf is 2 cups water, 1 TBS yeast, 1/3 cup flax seeds (I grind them in an electric coffee/spice grinder) equals about 2/3 cup ground, 1 tsp salt, 1/4 cup sugar and whole wheat flour to yield a somewhat sticky dough.
    duonyte
    Sun Jul 29, 2012 10:15 pm
    Forum Host
    I don't make it quite as often but this is the flax bread I make Flax Seed Bread (Bread Machine)
    Red Apple Guy
    Mon Jul 30, 2012 10:19 am
    Forum Host
    Both look like good recipes.

    Red
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