Roasted tomato, sweetcorn, thyme & feta cornbread

Cassie Best · bbcgoodfood.com · 2024 · 10

Against 250 cornbread recipes

More buttermilk than 88% of recipes and less sugar than 89%.

How it compares

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

More buttermilk than 88% of recipes: 142% of the flour weight against the typical recipe's 93%.
Less sugar than 89% of recipes: 3.4% of the flour weight against the typical recipe's 21%, under a third as much.
No salt at all, where 92% of recipes use some (most of those 1.1 to 2% of the flour weight).
Less leavening than 86% of recipes: 2.5% of the flour weight against the typical recipe's 4.1%.

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

300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered300 g
1 large corn cobn/a
2 tbsp olive oil≈ 27 g
225g fine cornmeal225 g
140g plain flour140 g
1 tbsp caster sugar≈ 13 g
2 tsp baking powder≈ 9 g
500ml full-fat natural yogurt≈ 518 g
3 medium eggs≈ 132 g
75g melted butter75 g
200g feta200 g
6 thyme sprigs leaves pickedn/a

flour 365 gbatter 1639 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.