Cornbread tastes like baking soda. Anything I can do to save it?
The recipe called for 2 cups cornmeal, 1 cup flour, along with 1 tsp baking soda and 2 TBS baking powder, and a few other things... the cornbread is just awful. My mouth is frothy and tingly and it tastes like baking soda bread. Should I just chuck it in the bin? I made it into muffins and the they weren't cooked in the middle, either. 450F for 25 mins, was brown on the outside, raw in the middle. I've never had these problems with my usual cornbread recipe. This new recipe was supposed to be "texas" cornbread. Is there anything I can do to get the middles cooked or curb the baking soda flavor? It's seems inedible at this point.