Classic Cornbread
Food Network · foodnetwork.com · 2016 · 8 to 10 servings
Against 250 cornbread recipes
Less egg than 88% of recipes and more leavening than 90%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less egg than 88% of recipes: 19% of the flour weight against the typical recipe's 34%.
- More leavening than 90% of recipes: 6.1% of the flour weight against the typical recipe's 4.1%.
- More sugar than 85% of recipes: 51% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
Ingredients (8)
- 1/3 cup vegetable oil, plus more for the baking dish≈ 73 g
- 1 cup yellow cornmeal≈ 138 g
- 1 cup all-purpose flour≈ 125 g
- 2/3 cup sugar≈ 133 g
- 3 1/2 teaspoons baking powder≈ 16 g
- 1/2 teaspoon salt≈ 3 g
- 1 large egg≈ 50 g
- 1 cup buttermilk≈ 244 g
flour 263 gbatter 782 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 share53% · 49th percentile · median 53%
- Buttermilk93% · 47th percentile · median 93%
- Fat28% · 42nd percentile · median 29%
- Sugar51% · 87th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening6.1% · 91st percentile · median 4.1%
- Salt1.1% · 37th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 10 to 12 minutes
- median 25 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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