I know of no version of corn pie that would need baking powder. Most are custard based but don't use leavening. A couple call for a little flour, but baking powder wouldn't work and isn't necessary. So I'd say, no, you shouldn't use baking powder in corn pie, unless there is a different type out there that needs to rise.
No. the only thing these two have in comon is the colour.
Baking powder is not a suitable substitute for corn flour in a pavlova recipe. Corn flour helps stabilize the meringue and provides a chewy texture, while baking powder contains leavening agents that can interfere with the delicate structure of the pavlova. For the best results, it's recommended to stick with corn flour or use alternatives like cornstarch if needed.
No. I tried that, it turned out terrible.
You can use dried beans, rice, or ceramic pie weights as substitutes for pie weights when baking a pie crust.
No. Corn starch is usually used as a thickener (for gravies, soups, puddings, etc)., whereas baking soda is used as a puffer-upper for biscuits, cookies and unleavened breads and so on. Use flour as a substitute for corn starch, and baking powder as a substitute for baking soda.
if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder
No, you would be better off replacing it with flour. Corn starch isn't really a leavening agent (like baking powder); it is more of a thickening agent that binds things together.
You can use ceramic or metal pie weights, dried beans, or rice to weigh down the crust when baking a pie.
You could use yeast instead of baking powder.
No, you can substitute buttermilk for milk but not for baking powder.
You can use whipped egg whites as a substitute for both baking powder and baking soda in a recipe.
If you don't have baking soda for baking, you can use baking powder as a substitute.