The Underrated Oil To Try For Better Baked Goods

Whether you're an experienced baker or just someone who watches a lot of the "Great British Baking Show," you know there are plenty of things that can go wrong when you're baking. This can make experimenting with new items or ingredients a little bit intimidating. If there's one ingredient worth adding to your next cake or muffin though, it's corn oil.

According to Kitchn, corn oil is made by using the inner germ of the corn kernel and is similar to vegetable oil in the ways it can be used and in color. Masterclass points out that many vegetable oils are actually just a blend of several oils, and will often include corn oil in the mix. One of the best features of corn oil is its high smoking point. This means that corn oil can be heated up to 450 degrees Fahrenheit without breaking down and producing noxious smoke, and a bitter flavor. This high smoking point and corn oil's similarly neutral flavor make it a great alternative to vegetable oil for high-heat cooking like stir-frying and deep frying. It also has plenty of great qualities that make it excellent for baking as well.

Try corn oil in baked goods

Masterclass notes that corn oil's light weight makes it great for use in baked goods. Kitchn describes its flavor as "mild and roasty," but it is also considered a neutral oil meaning that its flavor may impart a light sweetness, but nothing too noticeable.

Corn oil can also improve the texture of baked goods. Jessica Gavin points out that corn oil can lend a creaminess when used in baking. Nigella also recommends using it to help keep cakes moist. While it's obviously going to add a lot to a similar dish like cornbread, it can be used in almost any baked good that calls for adding corn oil as the fat. Cook's Illustrated found that there was little to no difference in flavor when substituting corn oil for other neutral oils like canola oil or vegetable oil. Masterclass also points out that it is also useful for anything that is might stick to the edges of the baking pan. So, the next time you bake try substituting corn oil for the fat to improve the texture of muffins, brownies, or cakes.