Can baking soda be used instead of powder in a cornbread recipe?

Baking soda and baking powder are both leavening agents, but they work in different ways. Baking soda is a base, while baking powder is a combination of baking soda and an acid. When baking soda is combined with an acid, it reacts to produce carbon dioxide gas, which causes baked goods to rise. Baking powder already contains an acid, so it doesn't need to be combined with another ingredient in order to produce carbon dioxide gas.

In general, baking soda can be used in place of baking powder in a recipe, but the amount of baking soda needed will be different. For every 1 teaspoon of baking powder, you will need to use 1/4 teaspoon of baking soda. However, it's important to note that this substitution may affect the taste and texture of the final product. Baking soda has a slightly bitter taste, so it can make baked goods taste slightly soapy. Additionally, baking soda can produce a more crumbly texture than baking powder.

For best results, it's best to use the type of leavening agent that is specified in the recipe. If you don't have baking powder on hand, you can make your own by combining 1 part baking soda, 2 parts cream of tartar, and 1 part cornstarch.