If perchance you were wondering if you could use cream of tartar and not cornstarch, the amount for 1 teaspoon of baking powder equivalent is 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda (and you can add 1/4 teaspoon of cornstarch, for filler/buffer, to keep the baking soda/cream of tartar from activating while in storage -- but the cornstarch is not necessary if you're using that substitute right away.
A rustic cousin to cornbread, cornpone recipes vary almost as widely as those for chilis. Some require cooking in an iron skillet, but so do some cornbread recipes. While some cooks define cornpone as having no sugar, milk or eggs, many modern-day cornpone recipes call for them.
Add boiling water and shortening; stir until shortening melts. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C). Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes.
Step 1, Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan. Step 2, Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk. Step 3, Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture. Step 4, Bake for 40 to 45 minutes. Serve hot, with maple syrup.
Step 1, Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Step 2, Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Step 3, Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.