Darn Good Cornbread Muffins
daringgourmet.com · 2023 · 18 muffins
Against 250 cornbread recipes
More buttermilk than 82% of recipes and less cornmeal share than 76%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More buttermilk than 82% of recipes: 134% of the flour weight against the typical recipe's 93%.
- Less cornmeal share than 76% of recipes: 45% of the flour weight against the typical recipe's 53%.
- Less egg than 81% of recipes: 22% of the flour weight against the typical recipe's 34%.
Ingredients (9)
- 1 1/2 cups stoneground cornmeal≈ 207 g
- 2 1/2 cups milk≈ 610 g
- 2 cups all-purpose flour≈ 250 g
- 1 teaspoon salt≈ 6 g
- 1 tablespoon baking powder≈ 14 g
- 2/3 cup white sugar≈ 133 g
- 2 large eggs≈ 100 g
- 1/4 cup coconut oil or oil of choice (, melted and cooled until warm but not hot )≈ 55 g
- 4 tablespoons butter (, melted and cooled until warm but not hot)≈ 57 g
flour 457 gbatter 1431 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 share45% · 22nd percentile · median 53%
- Buttermilk134% · 83rd percentile · median 93%
- Fat24% · 36th percentile · median 29%
- Sugar29% · 60th percentile · median 21%
- Egg22% · 18th percentile · median 34%
- Leavening3% · 26th percentile · median 4.1%
- Salt1.3% · 53rd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 13 to 15 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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