Well whaddaya know? If ya don't scorch the regular canola oil, it doesn't make accusatory aromas. After writing the last post we did eat all of the slightly less than dreamlike last batch. My quality control consultant (wife) said she thought it was good. Well it was good, but I would have preferred great.
The next batch is out of the oven, and the subtle flavor of toasted cheese was mmmuch better than a hint of scorched oil. The faint odor coming from the pre-heated mini-loaf pans was faint and slightly sweet. Ok it was pleasant, not corn oil pleasant but very nice. The oven is cooling, and the kitchen window is open to let out some of the heat. This time I find the aroma tantalizing.
My apologies to the canola. It really is good enough for cornbread (in a pinch).
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