Corn oil stands out as one of the most affordable oils on the market – making it a favorite for home cooks and the budget-conscious. It’s accessible and versatile, perfect for frying, baking, sautéing, and more.
Though butter might not compete with corn oil when it comes to cost, its irresistible richness is what has earned it a place in the kitchen for centuries.
As both have such good reputations, how do you make a choice? Let’s find out!
Comparing sunflower oil vs butter
| Corn oil | Butter | |
| Solid or Liquid? | Liquid | Solid |
| Smoke Point (Fahrenheit) | 450 degrees | 300 – 350 degrees |
| Primary Fat | Polyunsaturated | Saturated |
| Taste | Neutral | Buttery |
| Good for Cooking… | Raw, low heat, medium heat, high heat | Raw, low heat |
| Common allergens | Corn (zein) | Lactose, casein |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | No |
| Vegan? | Yes | No |
Differences between corn oil and butter
Butter is a dairy product made from churning cream or animal milk, and corn oil is a plant-based oil made from corn kernels. This sets the stage for a few differences in itself.
Corn oil and butter are both gluten-free and keto-friendly, but only corn oil is vegan. Both also have common allergens to watch out for – lactose and casein in butter and corn in corn oil.
But let’s talk about smoke point – the temperature at which an oil or fat starts to smoke and break down. The biggest benefit of corn oil is its high smoke point, as it can withstand heat without losing its nutritional properties. Butter has a lower smoke point which is better for low-heat cooking or adding a finish to sauces.
Baking and cooking with corn oil vs butter
Now it’s time to get our hands dirty and explore how corn oil and butter compare in baking and cooking.
Butter has long been seen as the go-to fat for baking. It’s synonymous with freshly baked cookies or flaky pastries, lending its rich and creamy flavor. I continue to enjoy baking with butter for its comforting and nostalgic quality, as well as the fact that most baking recipes typically call for butter.
But interestingly, baking with corn oil is a good choice for any bakes that need a lightweight consistency, like cupcakes, cakes, and muffins. It helps when you need a non-stick coating in the pan.
In cooking, corn oil is often used for frying in commercial kitchens because of its high smoke point and neutral flavor. It’s great for sautéing and stir-frying, giving that perfect caramelization on veggies or a crispy sear on proteins. Butter, as it does in baking, serves to add richness and depth. I personally like using it in pasta dishes and gravies.
Don’t forget that butter can also come salted and unsalted. Salted butter adds an extra savory touch, while unsalted butter allows for more control over the salt content. It will also have different flavor profiles depending on the source of the butter.
Can corn oil and butter be substituted for each other?
Corn oil can be a suitable replacement for butter in recipes that require a neutral oil for cooking or baking, like stir-fries or certain cakes. But on the other hand, recipes where butter plays a more important role – with its creamy texture or rich flavor – won’t give you the same outcome with corn oil.
Overall, canola oil will be the best substitute for corn oil, thanks to its mild flavor and high smoke point. For a healthy paleo option, extra virgin olive oil is a good fit. When it comes to butter, ghee will be closest in flavor and the best all-around sub, while avocado oil will be most suited as a replacement for high-heat cooking.
Nutrition: Corn oil vs butter
Corn oil and butter have distinct profiles.
Corn oil is mainly made up of polyunsaturated fats (7.4g per tablespoon). It is completely free from cholesterol and trans fat, which both have been linked to poor health outcomes in large amounts. At 122 calories per tablespoon, it has a higher calorie amount than butter (102 calories).
Butter is primarily composed of saturated fat (7.3g) but also has a decent amount of monounsaturated (3.0g) fat. While it also has 30.5mg of cholesterol per tablespoon, it also has fat-soluble vitamins like vitamin E and vitamin K2, which are great for supporting overall health.
Like all cooking oils or fats, both have their pros and cons, so be sure to use them sparingly.
| Per tablespoon (15mL) | Corn oil | Butter |
| Calories | 122 | 102 |
| Polyunsaturated | 7.4 g | 0.4 g |
| Monounsaturated | 3.8 g | 3.0 g |
| Saturated | 1.8 g | 7.3 g |
| Trans | 0 g | 0.5 g |
| Total Fat | 13.6 g | 14.2 g |
| Cholesterol | 0 | 30.5 mg |
The primary fat source is bolded.
How to store corn oil and butter
Corn oil should always be stored in a cool, dark place like many other oils. When sealed, it should last about two years, while an opened bottle should be consumed within a year, ideally 3 – 6 months. Butter should be taken out of its packaging and put in the fridge in an airtight container for best results. Avoid storing butter near strong-smelling foods, as it absorbs odors quite easily.
Corn oil vs butter: Which is better?
In the end, I’m quite traditional when it comes to what I think corn oil and butter are best for. I almost always reach for a block of butter when baking (unless I’m baking for vegan friends!) and go for a bottle of corn oil for perfect frying. There are so many cooking oils and fats on the market I recommend exploring to find your personal favorites. It’s always fun to stick to tradition and venture into new territory!
FAQ
As corn oil is made up primarily of unsaturated fats like beneficial polyunsaturated fats, it has an edge over butter for being heart-healthy. However, while butter does have a high quantity of saturated fat, it comes with essential fat-soluble vitamins like vitamins A, D, E, and K.
Corn oil can serve as a substitute for butter in certain scenarios. With its neutral flavor, corn oil can sub in when you’re baking muffins, cakes, and cookies, as well as if you’re looking to fry or sauté. It’ll give your dish a golden hue and pleasant crispness.
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