Bacon & maple cornbread
Samuel Goldsmith · bbcgoodfood.com · 2022 · Makes 9-12 squares
Against 250 cornbread recipes
More cornmeal share than 89% of recipes and no salt, unlike 92%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More cornmeal share than 89% of recipes: 69% of the flour weight against the typical recipe's 53%.
- No salt at all, where 92% of recipes use some (most of those 1.1 to 2% of the flour weight).
Ingredients (12)
- 230g bacon lardons230 g
- 5 rashers smoked streaky baconn/a
- 5 tbsp vegetable oil≈ 68 g
- 284ml buttermilk≈ 293 g
- 2 eggs≈ 100 g
- 3 tbsp maple syrup≈ 60 g
- 225g cornmeal or polenta225 g
- 100g plain flour100 g
- 2½ tsp baking powder≈ 12 g
- ½ tsp bicarbonate of soda≈ 3 g
- 25g butter25 g
- 2 tbsp maple syrup≈ 40 g
flour 325 gbatter 1155 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 share69% · 90th percentile · median 53%
- Buttermilk90% · 35th percentile · median 93%
- Fat29% · 47th percentile · median 29%
- Sugar31% · 62nd percentile · median 21%
- Egg31% · 40th percentile · median 34%
- Leavening4.5% · 57th percentile · median 4.1%
- Salt0% · 4th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 minutes
- median 25 minutes
Keep exploring
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