Skillet Cornbread
daringgourmet.com · 2023 · 8
Against 250 cornbread recipes
More cornmeal share than 97% of recipes and more buttermilk than 89%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More cornmeal share than 97% of recipes: 100% of the flour weight against the typical recipe's 53%, about twice as much.
- More buttermilk than 89% of recipes: 150% of the flour weight against the typical recipe's 93%.
Ingredients (10)
- 2 1/4 cups quality stone-ground cornmeal≈ 311 g
- 1/4 cup sugar≈ 50 g
- 1 teaspoon baking powder≈ 4.6 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon salt≈ 6 g
- 1/4 cup oil ((I use avocado but you can also use canola or vegetable))≈ 55 g
- 1 1/2 cup sour cream≈ 345 g
- 1/2 cup milk≈ 122 g
- 4 tablespoons unsalted butter≈ 57 g
- 2 large eggs≈ 100 g
flour 311 gbatter 1055 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 share100% · 99th percentile · median 53%
- Buttermilk150% · 90th percentile · median 93%
- Fat36% · 60th percentile · median 29%
- Sugar16% · 37th percentile · median 21%
- Egg32% · 41st percentile · median 34%
- Leavening3.4% · 38th percentile · median 4.1%
- Salt1.9% · 75th percentile · median 1.3%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 5 minutes
- median 25 minutes
Keep exploring
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