Yesterday I made a Skillet Cornbread that I had not made in years. I was multi-tasking and did not read very carefully. When mixing the dry ingredients together, I put all of them into the bowl. When I read on, I found that I was supposed to mix the baking soda with the buttermilk before mixing the other ingredients. It was only 1/4 tsp., so I did add more baking soda to the buttermilk, not knowing whether or not it would make the buttermilk a bit "lively". I know that 1/4 tsp. isn't much, but what would extra baking soda do to a recipe?
You deserve a cookie.
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