Barely any butter left, all I have is corn oil?

Question

Is corn oil fine to replace with butter (it's a lot healthier)? And do I need to change any measurements?

And is it fine to refridgerate the batter so that I can cook the next day?

Bake, same thing.

BROWNIES! I'm making brownies! And if refrigerating it with baking powder is bad, what if it doesn't have it and I add that in tomorrow?

Butter has a rather high amount of fat (more than needed to consume the nutrients) and cholesterol. The corn oil is roughly the same in calories and has no cholesterol.

For the brownies (I'm sure most of you might know this), the butter has to be melted.

Answer 1

It depends what you what to make with, and what batter.
Any leavened batter - with raising ingredients, such as baking powder - is NOT fine, simply because it will not work anymore. Pancake batter will work great.

Substituting corn oil for butter works for cooking in the pan. It isn't very tasty on pasta, rice or potatoes... and for baking, as it is liquid rather than solid will give a different consistence to your batter, so it will pour rather than be half solid.

Note that butter is NOT that unhealthy, it is all a matter of measure. It contains essential vitamins, such as A and D - and is definitely lots healthier than most margerines, where the chemicals used to solidify oils are heavily un-healthy (trans-fats...)

Answer 2

Exactly what is that you are making, it makes a difference as if can or can not subsitute and if you can leave the batter over night?

Answer 3

No, you need the butter. Only make proper substitutions.

Either have all the correct ingredients, proper substitutions, or don't make them.