Years ago there was a recipe for corn bread on the back of the Quaker corn meal container that was made with both baking powder, baking soda and shortening. not oil. It tasted great. When I moved I lost the recipe. I have tried lot's of other recipes but they don't taste the same. I know it's along shot but thought maybe someone past the recipe down to another family member. Can anyone help?
Answers (1)
www.thespruceeats.com/classic-southern-buttermilk-cornbread-3054140
There are two differences from most cornbread recipes. One is no sugar. The other is buttermilk. Baking soda requires a liquid acid, and buttermilk provides that. A lot of cooks don't know that.
Baking powder consists of soda and a dry acid. When they get wet they react to produce CO2 bubbles and sodium acetate. There is also a second pair of chemicals that produce CO2 at baking temperatures, that's why it's called "double acting".
There are many kinds of fat. In making a pie crust, lard makes the flakiest crust, butter gives the best flavor, and shortening gives the crispest crust. In making mayonnaise the choice of oil gives a unique flavor to the result. When a recipe calls for buttermilk, I use yogurt. That gives a tangy flavor. So you might want to experiment along those lines.