SUBSTITUTE FOR BAKING POWDER IN CORNBREAD RECIPES

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BAKING POWDER SUBSTITUTE RECIPE | ALLRECIPES



Baking Powder Substitute Recipe | Allrecipes image

Have you ever been halfway through a recipe, only to realize that you don't have the baking powder you need to complete it? This simple substitution for baking powder works every bit as well as the real thing. This will become active as soon as it is mixed with any liquid ingredients, so be sure to bake the batter right away.

Provided by Rachael Varblow

Categories     Everyday Cooking

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 teaspoon

Number Of Ingredients 3

½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon cornstarch

Steps:

  • Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.

Nutrition Facts : Calories 6.4 calories, CarbohydrateContent 1.5 g, SodiumContent 315.5 mg

REAL CORNBREAD RECIPE | EATINGWELL



Real Cornbread Recipe | EatingWell image

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Provided by Sarah Fritschner

Categories     Gluten-Free Party Food Recipes

Total Time 30 minutes

Number Of Ingredients 6

3 tablespoons canola oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 large egg, beaten
1?½ cups nonfat milk or nonfat buttermilk

Steps:

  • Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
  • Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
  • buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
  • Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 186.3 calories, CarbohydrateContent 26.1 g, CholesterolContent 25.5 mg, FatContent 7.4 g, FiberContent 2.2 g, ProteinContent 4.8 g, SaturatedFatContent 1 g, SodiumContent 253.8 mg, SugarContent 2.5 g

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