Classic Skillet Cornbread Recipe

amazingribs.com · 2014 · 8 servings

Against 250 cornbread recipes

Less buttermilk than 92% of recipes and more egg than 97%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

Less buttermilk than 92% of recipes: 66% of the flour weight against the typical recipe's 93%.
More egg than 97% of recipes: 57% of the flour weight against the typical recipe's 34%.
More leavening than 93% of recipes: 6.4% of the flour weight against the typical recipe's 4.1%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup yellow cornmeal≈ 138 g
1 cup all purpose flour≈ 125 g
1 teaspoon Morton Coarse Kosher Salt≈ 4.8 g
1 tablespoon baking powder≈ 14 g
1/2 teaspoon baking soda≈ 3 g
3 large eggs≈ 150 g
3 tablespoons honey≈ 63 g
3/4 cup sour cream≈ 173 g
4 tablespoons butter, melted ((it doesn't matter if it is salted or unsalted))≈ 57 g
1/4 cup sweet corn kernels≈ 59 g
1/4 cup sweet bell pepper, chopped into 1/4" chunks≈ 59 g

Listed, but not counted in the percentages below.

flour 263 gbatter 845 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.