Moist & Sweet Cornbread

bakingamoment.com · 2019 · 16 people

Against 250 cornbread recipes

Less cornmeal share than 92% of recipes and more sugar than 90%.

How it compares

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

Less cornmeal share than 92% of recipes: 36% of the flour weight against the typical recipe's 53%.
More sugar than 90% of recipes: 52% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
More egg than 82% of recipes: 39% of the flour weight against the typical recipe's 34%.
More leavening than 78% of recipes: 5.3% of the flour weight against the typical recipe's 4.1%.

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

1 1/3 cup all-purpose flour≈ 167 g
2/3 cup cornmeal≈ 92 g
2/3 cup sugar≈ 133 g
1 tablespoon baking powder≈ 14 g
1/2 teaspoon kosher salt≈ 2 g
4 tablespoons unsalted butter, (melted (plus extra for the pan if making skillet cornbread))≈ 57 g
1 1/4 cup milk≈ 305 g
1/4 cup oil≈ 55 g
2 eggs ((large))≈ 100 g

flour 259 gbatter 924 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.