How to Substitute Corn Oil for Vegetable Oil

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When you are a tight budget it is often best to use what ingredients you have on hand rather than traipsing out to the supermarket to buy special ingredients for a recipe. There are many recipes where you can substitute corn oil for vegetable oil, such as in a recipe for cinnamon apple-pumpkin bread. If you have a recipe that specifically calls for vegetable oil, usually you can substitute this with corn oil since it has the same nutritional content and calorie content as other vegetable oils. You can even try substituting corn oil for vegetable oil when making lower fat pancakes.

Things You'll Need

  • Measuring cups
  • Measuring spoons
  • Whole wheat flour
  • Sugar
  • Cinnamon
  • Baking soda
  • Mixing bowl with a pour spout
  • Mixing spoon
  • Non-stick baking pan
  • Non-stick frying pan
  • Corn oil
  • Water
  • Eggs
  • Applesauce
  • Cut-up apples
  • Jar of apple butter
  • Pumpkin puree
  • Milk
  • Syrup of choice

Whole Wheat Cinnamon Apple-Pumpkin Bread

  • Pour 3 cups of whole wheat flour, 1 cup of sugar, 2 teaspoons cinnamon and 2 teaspoons baking soda into a bowl with a pour spout, which makes it simple to pour the finished batter into the baking pan.

  • Mix all of the dry ingredients together thoroughly, and then add 1/2 cup water, 1 can of pumpkin puree and 1 cup of freshly chopped apples.

  • Substitute 1 cup of corn oil for 1 cup of vegetable oil since this is what you have on hand to make this recipe. Pour the oil and 4 eggs in the bowl and blend the batter until smooth and not lumpy.

  • Place the mixture into an 8 by 10 inch nonstick pan and bake for one hour at 325 degrees Fahrenheit.

  • Purchase apple butter at the store, which tastes delicious when thinly spread on this bread. Look for calorie conscious alternatives to put on your bread if you do not like to eat it plain, although this bread tastes delicious by itself.

Whole Wheat Cinnamon Applesauce Pancakes

  • Pour 2 cups of applesauce, 2 teaspoons cinnamon, 1 cup milk, 1/2 cup sugar and 2 eggs in a bowl with a pour spout, which makes it simple to pour the finished pancake batter directly in the frying pan. Use the spoon to blend all of the ingredients together.

  • Substitute 1/4 cup of corn oil for 1/4 cup of vegetable oil and pour this into the mixture.

  • Add 3 cups of whole-wheat flour and 2 teaspoons of baking powder to this mixture. Stir until smooth and not lumpy.

  • Pour 1/4 inch of corn oil in the bottom of a pan to keep the pancake batter from sticking, which is even a useful method with frying with a non-stick frying pan. Pour the desired amount of batter into the pan to make either a large or a small pancake. Fry the pancake on a medium heat until it begins to bubble along the edges and the inside. Gently flip the pancake and allow it to cook for about two minutes on the other side.

  • Serve the warm pancakes with apple butter or syrup of your choice.

Tips & Warnings

  • If you do not have another type of vegetable oil on hand you can use corn oil as a substitute, as all vegetable oils have about the same number of calories and fat.
  • According to Columbia University's Go Ask Alice website, corn oil is free of cholesterol as are all other vegetables oils, but certain vegetable oils such as olive oil has a considerably lower level of polyunsaturated fat in comparison to corn oil. Some studies have shown that that olive oil is more healthful than corn oil for that reason.
  • Corn oil and all other vegetable oils should only be consumed in moderation.

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References

  • Photo Credit corn oil image by dinostock from Fotolia.com
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