You’ll need 2 parts cornstarch, 1 part baking soda, and 1 part cream of tartar. Cornbread usually already uses buttermilk, but if not, swap out the regular milk for buttermilk.Īs for the baking soda, if your recipe is using one teaspoon of baking powder (for example), you will need to use 1/4 of a teaspoon of baking soda – a little goes a long way!Īnother handy replacement is cornstarch – which you probably already have in your pantry as gluten intolerant. However, you will need to pair it with an acid component such as buttermilk. Baking Sodaīaking soda is the obvious choice to use to replace baking powder. Most of which you’ll already have in your pantry. If you’re all out of baking powder or simply want to use something different- there are quite a few alternatives you can use. Substitutes For Baking Powder In Cornbread This is great when making foods such as cake or bread. When you add water to baking powder, this causes a reaction and whatever you’re baking will expand. Baking soda does not have the acid component that baking powder has. Baking powder and baking soda are not the same product. You’ll most often use baking powder when making baked goods that need some rise. Southern Cornbread Recipe (Without Baking Powder)īaking powder is a leavening agent.Easy Homemade Cornbread Recipe (Without Baking Powder).Homemade Cornbread Without Baking Powder Recipes.Substitutes For Baking Powder In Cornbread.Periodically, check the expiration date on your can as baking powder loses its leavening power over time.Īnother recipe calls for baking soda, combined with an equal measure of cornstarch and twice as much cream of tartar to replace baking powder. Most recipes call for a mixing procedure that is designed to introduce many tiny air bubbles, for example, 'cream the butter and sugar', which the leavening gas from baking powder will expand.Ī leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking.Ī good substitute for 1 teaspoon of baking powder is ¼ teaspoon baking soda plus ½ teaspoon cream of tartar. Baking powders that contain only the low-temperature acid salts are called single acting. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. There are several formulations all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. Baking powder is a dry chemical leavening agent used in baking.

Recipes with baking powder