Pain de maïs américain
Original in French
Virginie Fouquet · chefnini.com · Pour un moule carré de 25 cm :
Against 250 cornbread recipes
Less fat than 88% of recipes and less salt than 90%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less fat than 88% of recipes: 14% of the flour weight against the typical recipe's 29%, about half as much.
- Less salt than 90% of recipes: 0.2% of the flour weight against the typical recipe's 1.3%, under a third as much.
- Less sugar than 84% of recipes: 6% of the flour weight against the typical recipe's 21%, under a third as much.
- Less leavening than 84% of recipes: 2.6% of the flour weight against the typical recipe's 4.1%.
Ingredients (8)
- 50 g de beurre50 g
- 150 g de farine T45150 g
- 200 g de farine de maïs200 g
- 2 pincées de sel≈ 0.8 g
- 2 cc de levure chimique≈ 9 g
- 1 cs de miel≈ 21 g
- 35 cl de lait (de vache ou de soja)≈ 361 g
- 2 oeufs≈ 100 g
flour 350 gbatter 892 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 share57% · 67th percentile · median 53%
- Buttermilk103% · 62nd percentile · median 93%
- Fat14% · 10th percentile · median 29%
- Sugar6% · 16th percentile · median 21%
- Egg29% · 34th percentile · median 34%
- Leavening2.6% · 15th percentile · median 4.1%
- Salt0.2% · 9th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 35 minutes
- median 25 minutes
Keep exploring
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