"Teri" > wrote in message
...
> for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
> shortening. I have a crockpot full of chili which is begging for
> cornbread.
> What can I use in place of 'soft shortening'? Oil? Butter? A
> combination?
> thanks!
> Teri

I substitute olive oil for shortening in a lot of my baking, but have
discovered that oil is denser. If you use oil, consider measuring half to
two-thirds the amount of the shortening. Butter can be substituted for
shortening one-for-one.

Kathy