How to Make a Moist and Cheesy Jalapeno Corn Bread - ChainBaker
ChainBaker · chainbaker.com · 2025
Against 250 cornbread recipes
More egg than 94% of recipes and more leavening than 89%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More egg than 94% of recipes: 50% of the flour weight against the typical recipe's 34%.
- More leavening than 89% of recipes: 6% of the flour weight against the typical recipe's 4.1%.
- Cornmeal share in the middle half of recipes: 60% of the flour weight against the typical recipe's 53%.
Ingredients (13)
- 120g (4.25oz) coarse cornmeal120 g
- 80g (2.8oz) whole wheat flour80 g
- 6g (0.21oz) baking powder6 g
- 6g (0.21oz) baking soda6 g
- 3g (0.1oz) salt3 g
- 60g (2.1oz) butter60 g
- 40g (1.4oz) honey40 g
- 2 eggs (100g; 3.5oz)100 g
- 200g (7oz) buttermilk200 g
- 120g (4.25oz) grated cheese. I used Red Leicestershire because of its strong flavour.120 g
- 200g (7oz) tinned sweetcorn200 g
- 40g (1.4oz) pickled jalapenos40 g
- 60g (2.1oz) chopped spring onions60 g
flour 200 gbatter 1035 g
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 share60% · 72nd percentile · median 53%
- Buttermilk100% · 61st percentile · median 93%
- Fat30% · 52nd percentile · median 29%
- Sugar20% · 48th percentile · median 21%
- Egg50% · 95th percentile · median 34%
- Leavening6% · 90th percentile · median 4.1%
- Salt1.5% · 63rd percentile · median 1.3%
Oven
- Temperature
- 325°F / 165°C
- median 400°F
- Time
- 35 to 40 minutes
- median 25 minutes
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