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?
From cacio e pepe to Ottolenghi-fied, these orange spuds don't lack personality.
Gussy Up Your Sweet Potatoes
Pre-Feast Nibbles, Snacks, and Bites
The Best Gifts for $50 or Less
How to Make Detroit-Style Pizza
Bold New Colors for Our Favorite Bottle Grinders
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)