Design your own cornbread

Flour

250 g, about 2 cups, makes one typical pan.

Start from a recipe

1. Cornmeal share

   130 g of the flour · 53%

   33%median 53%80%

   In the middle: 36% of recipes have a higher cornmeal share, 35% lower.

   Cornmeal as a share of all the flour. Southern cornbread is often all cornmeal; Northern cake-like versions are half wheat flour.

2. Buttermilk

   230 g · 92%about 1 cup

   56%median 93%170%

   Less buttermilk than 60% of recipes.

   Buttermilk or milk; the acidic ones feed the baking soda and give a more tender crumb.

3. Fat

   75 g · 29%about 1/3 cup

   12%median 29%58%

   In the middle: 50% of recipes use more, 49% less.

   Butter or bacon fat, often heated in the skillet first for a crisp crust.

4. Sugar

   55 g · 21%about 1/4 cup

   0%median 21%58%

   In the middle: 50% of recipes use more, 50% less.

   The line between Southern (little or none) and Northern (sweet and cakey) cornbread.

5. Egg

   85 g · 34%about 1 1/2 large eggs

   18%median 34%51%

   In the middle: 49% of recipes use more, 49% less.

   Egg sets the crumb; more gives a lighter, cakier bread.

6. Leavening

   10 g · 4.1%

   1.5%median 4.1%6.4%

   In the middle: 49% of recipes use more, 48% less.

   Baking powder, plus soda when there is buttermilk.

7. Salt

   3.5 g · 1.3%

   0%median 1.3%2.6%

   In the middle: 43% of recipes use more, 49% less.

   Salt matters more in an unsweetened cornbread.