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?
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.