Buttermilk Cornbread Recipe
CookingwithRia · cookingwithria.com · 2013 · 10
Against 250 cornbread recipes
More sugar than 99% of recipes and less leavening than 96%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More sugar than 99% of recipes: 76% of the flour weight against the typical recipe's 21%, about 3.5 times as much.
- Less leavening than 96% of recipes: 1.1% of the flour weight against the typical recipe's 4.1%, under a third as much.
- Fat in the middle half of recipes: 43% of the flour weight against the typical recipe's 29%.
Ingredients (8)
- ½ cup 1 stick or 8 tablespoons pure butter (best quality you can buy)≈ 114 g
- 1 cup sugar (I use equal amounts of raw brown and white)≈ 200 g
- 2 eggs≈ 100 g
- 1 cup buttermilk **≈ 244 g
- ½ teaspoon baking soda≈ 3 g
- 1 cup coarse yellow cornmeal≈ 138 g
- 1 cup all purpose flour≈ 125 g
- ½ teaspoon salt≈ 3 g
flour 263 gbatter 927 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 share53% · 49th percentile · median 53%
- Buttermilk93% · 47th percentile · median 93%
- Fat43% · 75th percentile · median 29%
- Sugar76% · 100th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening1.1% · 3rd percentile · median 4.1%
- Salt1.1% · 37th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 30 minutes
- median 25 minutes
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