Corps de homard sur pain de maïs, tacos de homard
Original in French
Guillaume Pape · cuisineaz.com · 2019 · 4
Against 250 cornbread recipes
More fat than 98% of recipes and less cornmeal share than 91%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More fat than 98% of recipes: 78% of the flour weight against the typical recipe's 29%, about 2.5 times as much.
- Less cornmeal share than 91% of recipes: 38% of the flour weight against the typical recipe's 53%.
- Less egg than 88% of recipes: 19% of the flour weight against the typical recipe's 34%.
- Less sugar than 84% of recipes: 5.7% of the flour weight against the typical recipe's 21%, under a third as much.
Ingredients (25)
- 2 Homard(s)n/a
- 4 Épi(s) de maïsn/a
- 110 g Crème liquide110 g
- 225 g Farine225 g
- 100 g Semoule100 g
- 15 g Levure chimique15 g
- 9 g Sel9 g
- 230 g Lait230 g
- 60 g Huile60 g
- 30 g Miel30 g
- 2 Œuf(s)≈ 100 g
- 120 g Beurre fondu120 g
- 2 Citron(s) vert(s)n/a
- 4 Oignon(s) rouge(s)n/a
- 100 g Vinaigre de vin100 g
- 100 g Du porto100 g
- 1 l Vin rouge≈ 1002 g
- 1 Oignon(s)n/a
- 40 g Gingembre40 g
- 200 g Farine de maïs200 g
- 100 g Eau100 g
- 30 g Huile d'olive30 g
- 1 botte(s) Coriandren/a
- 200 g Beurre200 g
- 100 g Algues fraîches100 g
flour 525 gbatter 2871 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 share38% · 8th percentile · median 53%
- Buttermilk84% · 26th percentile · median 93%
- Fat78% · 99th percentile · median 29%
- Sugar5.7% · 15th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening2.9% · 22nd percentile · median 4.1%
- Salt1.7% · 70th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 25 minutes
- median 25 minutes
Keep exploring
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Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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