Some things work. Some do not. I was making cornbread last week and didn’t have any cheddar cheese for my usual recipe. I did have ricotta however so I added a cup of it. Ricotta works well in bread (we’re currently eating our way through two loaves of such - very good for sandwiches).
Don’t do it! At least not for table cornbread, anyway. It’s far too crumbly to be serviceable, although it tastes quite good. I think it would be very useful if one wanted a milder cornbread stuffing than might come from the cheddar - as for pork - but I also think that a colby might work.
I did discover a vegetable shortening product from Smart Balance that has no transfat and is not hydrogenated. Best: it was less expensive than the brand names (Crisco, etc) that were on the shelf next to it! It did work in the cornbread and also it’s worked rather well in several “heavily greased pan” recipes. I’m going to be using it with one of my older cook books - in fact a Crisco cookbook from the 40s - to see if it “really” works.
