Friday, March 31, 2006
I'll be making some more cornbread tomorrow and will be using appropriately less baking soda. Cornbread will not defeat me.
Baking powder is made up of baking soda, cream of tartar (or some other acidic agent) and cornstarch (which helps to keep the soda dry until you actually add liquid).
If you want to substitute, 1 tsp baking powder = 1/4 tsp soda + 1/4 tsp cornstarch + 1/2 tsp cream of tartar.
Or you can just stop at the grocery on the way home and buy some baking powder (Calumet works fine, but I have a preference for the Clabber Girl brand).
And while we're on the subject of substitutions, I also like to use honey instead of sugar in my cornbread. Mmmm....
Awesome. Thanks, Jane!
I usually leave the sugar out when making cornbread, but I reckon that's a regional preference.
My mother screwed up a corn bread recipe once. Being in polite conversation, I'll just say that it smelled like the after effects of the flu.
It took me a long time to be able to eat corn bread again.
It might be regional, Archer. My grandfather (a Tennessee native) always liked molasses in his, but I never developed a taste for that.
I also enjoy sorghum (sp?) as a cornbread topping. I like it cause it's not too sweet, but adds a little sweet flavor.
I've now written down Jane's conversion for a rainy day. That said, pick up some Clabber Girl: you'll use it regularly.
I learned a conversion when making cheese dumplings yesterday (the idea was to liven up some tomato soup, and it was heavenly). I learned that "cake flour" is not the same as all-purpose flour, but that "in an emergency" you can use 1 C minus 2 Tbs of the latter in place of the former. Thank you, Joy of Cooking.