Can I substitute olive oil instead of shortening for a corn bread recipe?

?Can I substitute olive oil instead of shortening for a corn bread recipe?
Yes, but I think melted butter would taste better.Can I substitute olive oil instead of shortening for a corn bread recipe?
I have substituted oil for butter in the recipe, unless you are asking if you put it on after it is cooked, then I would definately stick with butter. YUM
no way. use softened butter instead.
eewwww NO WAY...Stick with the orignal recipe, or go online and look up all recipes for corn bread and you can see what you can replace what with what.
You can and I have when I discovered I was out once. They came out pretty good actually.
You can substitute the two and the olive oil is healthier yet you will NOT have the same results.





Oil has a low and narrow melting point - shortening has a higher and wider melting point. With oil the fat melts at a low temperature, the batter spreads more, becomes thinner, and allows moisture to escape before the dough is set by the temperature - resulting in a crisper bread. Because of the higher melting point of shortening, the corn bread doesn't spread as much, and the dough sets before as much of the moisture has a chance to escape - resulting in thicker and moister bread.





Shortening also contains something that butter and oil don't - air bubbles which expand when heated. You can overcome this to a certain degree by ';creaming'; the sugar and oil together. This incorporates air into the fat.
I'm really not sure but I would think it would change the texture of the cornbread.
yes you can and it will still taste like cornbread. don;t be surprised though if your cornbread has a shade of light green to the batter.
Yes, but cut back on it, use extra virgin and put in the fridge to get semi-solid first.
the substituting of shortening for oil shouldn't make much difference. It may change the taste but it should be subtle.
I wouldn't. It will change the texture and flavour of the cornbread.





Try softened butter instead. ; )
I wouldn't do it. People use shortening because it stays solid at room temperature. Using olive oil would change the consistency of the batter and make it runny. It could also affect the overall color of the corn bread at the end. Vegetable shortening has a lower smoke point (around 360 degrees fahrenheit) than olive oil which means it promotes easier browning. This depends on the grade of olive oil, of course. Extra Virgin olive oil has a smoke point of 320 degrees fahrenheit but you almost never use it in baking because it burns too easily. It should be used as an added flavor in dishes. If you want a nice golden brown corn bread stick with the shortening.
Yes, we've been doing it for years and it is just as good or better. Olive oil has monounsaturated fats, which help eliminate saturated fats in the body. Butter has saturated fats and shortening has trans fatty acids. Both are the fast track to heart attack.