Buttermilk Cornbread

Food Network Kitchen · foodnetwork.com · 2017 · 8 to 10 servings

Against 250 cornbread recipes

More buttermilk than 98% of recipes and no sugar, unlike 92%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

More buttermilk than 98% of recipes: 183% of the flour weight against the typical recipe's 93%, about twice as much.
No sugar at all, where 92% of recipes use some (most of those 14 to 44% of the flour weight).
Less leavening than 87% of recipes: 2.3% of the flour weight against the typical recipe's 4.1%.
Fat in the middle half of recipes: 43% of the flour weight against the typical recipe's 29%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan≈ 114 g
1 cup all-purpose flour, plus more for the pan (see Cook's Note)≈ 125 g
1 cup white cornmeal≈ 138 g
1 teaspoon baking soda≈ 6 g
1 teaspoon kosher salt≈ 4 g
1 cup buttermilk, plus more for brushing≈ 244 g
1 cup heavy cream≈ 238 g
1 tablespoon distilled white vinegar≈ 15 g
2 large eggs, lightly beaten≈ 100 g

flour 263 gbatter 983 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.