I don't have baking soda and I NEED cornbread
I. Love. Cornbread. Dense and not sweet.
I got it in my head today that I was going to make it and I don't have any baking soda. I have baking powder but not baking soda. I DO have baking soda in the refrigerator and the freezer to keep it unsmelly but that would probably be gross to use, yes?
I could go to the store but that would be too easy.
How would I substitute the baking soda in a recipe that already has baking powder?
How much flour & cornmeal and baking powder? As long as the baking powder proportions are on the order of 1 tsp / cup of flour (both kinds), you don't need baking soda. That gives enough leavening.
If it calls for buttermilk, and you omit the baking soda, you might not get as much browning (acid retards the browning, alkaline promotes it). Otherwise there is no harm in using buttermilk without baking soda. Or you could use plain milk instead of the buttermilk.
My cornbread recipe calls for only baking powder, not baking soda.
It calls for 3 tsp baking powder, 1 cup flour, 3/4 cup cornmeal, 2tbsp-1/3cup sugar (depending on your taste), 1/2 tsp salt. Combine & add to 1 cup milk, 1 egg, 2 tbsp shortening/butter/bacon fat.
Bake in greased 8" square pan, 425 degrees F., for 20 min.
(And I totally get the NEED for cornbread!)