Mexican Stuffed Cornbread

Ingredients (26)

• 1 1/2 cups cornmeal≈ 207 g
• 2 1/2 cups milk≈ 610 g
• 2 cups all-purpose unbleached flour≈ 250 g
• 1/3 cup sugar≈ 67 g
• 1 teaspoon salt≈ 6 g
• 1 tablespoon baking powder≈ 14 g
• 1/2 cup oil ((I use coconut oil, melted before adding; you can also use melted butter))≈ 109 g
• 2 large eggs≈ 100 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2 tablespoons extra virgin olive oil≈ 27 g
• 1 medium yellow onion (, finely diced)n/a
• 1/2 pound ground beef227 g
• 1/3 pound Homemade Mexican Chorizo151 g
• 14.5 ounce can petite diced tomatoes411 g
• 2 chipotles en adobo (, chopped + 2 teaspoons adobo sauce)n/a
• 1 teaspoon ground cumin≈ 4.9 g
• 1/8 teaspoon ground cinnamon≈ 0.3 g
• 2 tablespoons chili powder≈ 30 g
• 1/2 teaspoon freshly ground black pepper≈ 2.5 g
• 1/2 teaspoon dried oregano≈ 2.5 g
• 1/2 teaspoon garlic powder≈ 2.5 g
• 1/2 teaspoon onion powder≈ 2.5 g
• 1 1/2 teaspoon salt≈ 9 g
• 7 ounces canned corn (, drained)199 g
• 7 ounces canned black beans (, drained)199 g
• 3 tablespoons chopped fresh parsley or cilantro≈ 44 g
• 1 1/2 cups grated Cheddar cheese≈ 356 g

flour 457 gbatter 1363 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%
• Sugar15% · 35th 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

15 to 18 minutes

median 25 minutes