Southern Cornbread
bakedbyanintrovert.com · 2019 · 16
Against 250 cornbread recipes
Less fat than 82% of recipes and more leavening than 84%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less fat than 82% of recipes: 17% of the flour weight against the typical recipe's 29%.
- More leavening than 84% of recipes: 5.5% of the flour weight against the typical recipe's 4.1%.
- More cornmeal share than 76% of recipes: 62% of the flour weight against the typical recipe's 53%.
Ingredients (9)
- 1 ½ cup fine-ground cornmeal≈ 207 g
- 1 cups all-purpose flour≈ 125 g
- ¼ cup granulated sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- ¾ teaspoon baking soda≈ 4.5 g
- 1 teaspoon salt≈ 6 g
- 1 ½ cup buttermilk (room temperature)≈ 366 g
- 2 large eggs (room temperature)≈ 100 g
- ¼ cup unsalted butter (melted and cooled)≈ 57 g
flour 332 gbatter 929 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 share62% · 77th percentile · median 53%
- Buttermilk110% · 67th percentile · median 93%
- Fat17% · 16th percentile · median 29%
- Sugar15% · 36th percentile · median 21%
- Egg30% · 36th percentile · median 34%
- Leavening5.5% · 85th percentile · median 4.1%
- Salt1.8% · 73rd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 25 minutes
- median 25 minutes
Keep exploring
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Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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