Quinoa Cornbread
daringgourmet.com · 2023 · 8
Against 250 cornbread recipes
More sugar than 92% of recipes and less cornmeal share than 80%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More sugar than 92% of recipes: 52% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
- Less cornmeal share than 80% of recipes: 43% of the flour weight against the typical recipe's 53%.
- Less egg than 84% of recipes: 21% of the flour weight against the typical recipe's 34%.
- More buttermilk than 78% of recipes: 125% of the flour weight against the typical recipe's 93%.
Ingredients (9)
- 1 1/2 cups cornmeal≈ 207 g
- 2 1/2 cups milk≈ 610 g
- 2 cups all-purpose flour ()Gluten Free: Use all-purpose GF flour))≈ 280 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon salt≈ 6 g
- 3/4 cup sugar or 1/3 cup honey≈ 255 g
- 2 large eggs≈ 100 g
- 1/2 cup coconut oil≈ 109 g
- 1 cup cooked quinoa≈ 237 g
flour 487 gbatter 1818 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 share43% · 19th percentile · median 53%
- Buttermilk125% · 79th percentile · median 93%
- Fat22% · 33rd percentile · median 29%
- Sugar52% · 92nd percentile · median 21%
- Egg21% · 15th percentile · median 34%
- Leavening2.8% · 18th percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 10 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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