Is it possible to make cornbread without baking powder? (9 Simple Options)

Traditional cornbread has delicate edges, a brown crust, and a somewhat gritty texture. It complements chili, soup, BBQ, or a pot of beans.

But what do you do when you realize you don’t have all the components for cornbread? Is it possible to make cornbread without baking powder?

You may create cornbread without baking powder by combining an acid (e.g., buttermilk, yogurt, molasses, vinegar, or lemon juice) with an alternate rising agent, such as homemade baking powder, self-raising flour, or baking soda. Alternatively, create cornmeal spoonbread without baking powder.

Baking powder is a leavening or raising ingredient that helps baked foods rise and become soft and fluffy. Without baking powder, your cornbread will not rise and will become thick and heavy, therefore you must substitute it.

There are various replacement rising agents, so you can consume your cornbread even if you don’t have baking powder.

1 – Use Homemade Baking Powder

Making your own baking powder is simple since it only involves a few common components that you most likely already have in your cupboard.

Two parts cornstarch, one part baking soda, and one part cream of tartar are combined to make homemade baking powder. Combine the three ingredients in a mixing bowl.

Use this combination in lieu of baking powder in a 1:1 ratio. For example, if your cornbread recipe calls for two teaspoons of baking powder, use two teaspoons of your own mix.

2 – Use Self-Rising Flour

If you don’t have baking powder, self-rising flour is a wonderful substitute since it includes cake flour, baking soda, and salt in a handy packet.

To utilize this substitution, use self-raising flour for the flour, baking powder, and salt in your recipe.

This substitution, however, will only work if you prepare the more cake-like Northern-style cornbread. There is no flour in Southern cornbread.

Fortunately, self-rising cornmeal, the appropriate replacement, is now available. It’s as easy as replacing the cornmeal and baking powder in your recipe with an equal quantity of self-rising cornmeal.

3 – Use Baking Soda

Baking soda, also known as sodium bicarbonate, is a leavening ingredient similar to baking powder. However, the two are not the same. Baking soda requires an acidic component in order to initiate a chemical reaction that causes a rising effect.

If you recall, the homemade baking powder recipe mixes baking soda with cream of tartar or potassium hydrogen tartrate. Cream of tartar is an acidic white powder produced as a byproduct of the winemaking process. Cream of tartar is a component in commercial baking powder.

What happens when you don’t have baking powder or cream of tartar? For the same leavening effect, use baking soda with another common kitchen acid.

4 – Use Baking Soda and Buttermilk

Buttermilk, which is sour and acidic enough to induce rising, is included in many cornbread recipes.

When you mix buttermilk with baking soda, you get a leavening agent that may be used in lieu of baking powder.

For this combo to work, your recipe must contain buttermilk as an ingredient. If it doesn’t, use buttermilk for the cup of milk or water in the recipe.

To substitute baking powder with buttermilk and baking soda, replace one teaspoon of baking powder with one teaspoon of baking soda. If baking soda is already included in the components, proceed as normal.

5 – Use Baking Soda and Yogurt

Yogurt, being an acidic dairy product, operates similarly to buttermilk. To substitute baking powder, mix yogurt and baking soda, just like buttermilk.

To make this replacement work, use plain or Greek yogurt rather than flavored or sweetened yogurt.

If you replace one cup of the liquid in the recipe with yogurt, you may use yogurt instead of baking powder. Then, for each teaspoon of baking powder, add a teaspoon of baking soda. Add the baking soda called for in the recipe as well.

6 – Use Baking Soda and Molasses

Despite being sweet and syrupy, molasses contains enough acid to cause a leavening reaction when coupled with baking soda.

To utilize this leavening procedure, substitute a cup of molasses for a cup of a moist ingredient. Depending on how sweet your molasses is, you may want to cut out the sugar as well.

Add a teaspoon of baking soda to your dry ingredients for every teaspoon of baking powder you wish to replace. As usual, add the remaining baking soda called for in the recipe.

7 – Use Baking Soda and Vinegar

Vinegar is one of the most often used acids in the kitchen. When combined with baking soda, it may be used in lieu of baking powder in cornbread.

Although any vinegar will do, simple white vinegar is the best since it has the most neutral taste and will not impact the color of your cornbread like balsamic vinegar would.

Although vinegar is not an ingredient in cornbread, a little amount is required to accomplish the leavening effect.

Substitute a teaspoon of baking soda and a teaspoon of vinegar for each teaspoon of baking powder. As usual, add the baking soda.

8 – Use Baking Soda and Lemon Juice

Lemon juice, another extremely acidic kitchen item, will react with baking soda to cause your cornbread to rise.

However, since lemon juice has a distinct taste, this substitute is best utilized if you just need to replace a little amount of baking powder. Lemon-flavored cornbread does exist, but it is more cake-like than bread-like.

To substitute baking powder with lemon juice and baking soda, use a teaspoon of lemon juice and a teaspoon of baking soda for every teaspoon of baking powder. As directed by the recipe, add normal baking soda.

9 – Make Spoonbread

When you don’t have self-rising flour, baking soda, or cream of tartar, use your cornmeal to create a delightful spoonbread to serve as a starch with your chicken or ham. Here’s a quick recipe:

Begin by preheating your oven to 375F (190C) and positioning a rack in the middle. Grease an ovenproof square dish.

Bring 2 cups of milk, two tablespoons of butter, and a teaspoon of salt to a low boil in a large pot.

Slowly whisk in a cup of fine cornmeal to avoid lumps.

Increase the heat to medium and continue to whisk regularly for three to four minutes. The mixture will thicken and shine. Remove from the heat and set aside to cool.

Meanwhile, separate three eggs.

Combine the three egg yolks and half a cup of cream in a mixing bowl. Incorporate the mixture into the cornmeal.

Beat the egg whites until the stiff peaks stage.

Fold the egg whites into the cornmeal.

Spread the golden batter evenly into the baking dish.

Bake for 25 to 35 minutes, or until the spoonbread is golden brown and puffs up.

Serve immediately.

Final Thoughts

Even if you’re short of baking powder, you can still create cornbread by using another rising ingredient. Leavening agents may be substituted with homemade baking powder, self-rising flour, or simply baking soda coupled with an acid component present in your kitchen.