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How to make it. 1  If your recipe calls for... 2  1 tsp. of baking powder, add instead 1/2 tsp. cream of tartar and 1/4 tsp. baking soda. 3  1 1/2 tsp. of baking powder, add instead 3/4 tsp. cream of tartar and 3/8 tsp. baking soda (1/4 plus 1/8 tsp.). To make a large batch of baking powder, mix Â¼ cup starch (arrowroot or tapioca) with Â¼ cup of baking soda and Â½ cup of cream of tartar. The starch is very important! Otherwise you get concrete. Keep in a sealed jar or Tupperware. 1 tsp. mix equals 1 tsp. baking powder.
Add about 4 to 5 Tbsp. cooking oil (canola is fine) to the skillet, heat over high heat on range until oil starts to smoke, then carefully rotate skillet to coat the sides with oil. Add hot oil to cornbread mix, stir thoroughly, then pour entire mix into hot skillet. Old-Fashioned Cornbread: Reduce fat to 1 tablespoon, sugar to 1 tablespoon (or none) and eggs to 1. 2  Bake as above. 3  Lighter Cornbread: Separate eggs. 4  Stir yolks into milk, as above, and beat whites until stiff but not dry, then gently stir them into prepared batter after yolks and milk have been incorporated.