Corn oil is edible oil derived from corn. Is there a substitute for corn oil in baking? Let’s find out. The smoke point of the oil is 450°F which makes it suitable for high-temperature cooking including baking. Corn oil is commercially used for baking cakes, muffins and cookies. It is inexpensive and available as corn is widespread in the United States. The oil can be used for home-made bakery and there are a lot of recipes that call for corn oil exactly. In case you are short of corn oil or want to diversify your diet there are some substitutes for corn oil in baking.
Canola oil is extracted from the canola plant. The plant was selectively bred from rapeseed especially for oil pressing. Canola oil in comparison to rapeseed oil is low in toxic erucic acid. Canola oil has a high smoke point as well. It is light and neutral so it doesn’t change the taste of your cakes. Canola oil has a very beneficial fat profile. According to Wikipedia it has 61% of oleic acid, 21% of linoleic acid and 11% of alpha-linolenic acid, omega-3 fat, badly needed for our consumption. Due to the beneficial fat profile canola oil is a healthy substitute for corn oil.
IMPORTANT! Dangers of Canola Oil Allergy
If you have no corn oil you may use vegetable oil as a good alternative. It is a blend of various oils including corn oil. This oil has no specific flavor. It smokes at high temperatures and it is a source of mainly unsaturated fatty acids as well as corn oil.
INTERESTING: All Possible Substitutes for Olive Oil
In case you want to substitute olive oil for corn oil in baking you should choose extra light olive oil. This oil has a high smoke point and can be applied for high-heat cooking. Extra virgin olive oil smokes at low temperatures. Olive oil has a specific flavor so it will change the taste of your muffins. Try and, maybe, you will like it.