Tomato Sage Parmesan Cornbread
Sonja Overhiser · acouplecooks.com · 2024 · 8
Against 250 cornbread recipes
No sugar, unlike 92% of recipes and more salt than 76%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- No sugar at all, where 92% of recipes use some (most of those 14 to 44% of the flour weight).
- More salt than 76% of recipes: 2% of the flour weight against the typical recipe's 1.3%.
Ingredients (12)
- 5 to 6 small to medium tomatoes (enough for 24 thin slices)n/a
- 12 small sage leavesn/a
- 1 1/2 cups cornmeal≈ 207 g
- 1 1/2 cups all purpose flour≈ 188 g
- 1 1/2 tablespoons baking powder≈ 21 g
- 2 teaspoons kosher salt≈ 8 g
- 1/2 teaspoon ground black pepper≈ 2.5 g
- 3 eggs≈ 150 g
- 1 1/2 cups milk≈ 366 g
- 1/2 cup olive oil≈ 109 g
- 1 1/2 tablespoons butter≈ 21 g
Toppings and extras
Listed, but not counted in the percentages below.
- Parmesan cheese, for garnishn/a
flour 395 gbatter 1072 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.
- Cornmeal share53% · 49th percentile · median 53%
- Buttermilk93% · 47th percentile · median 93%
- Fat33% · 57th percentile · median 29%
- Sugar0% · 4th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt2% · 78th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 30 minutes
- median 25 minutes
Keep exploring
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