Skillet Cornbread
Damaris Phillips · foodnetwork.com · 2016 · 6 to 8 servings
Against 250 cornbread recipes
Less egg than 88% of recipes and less fat than 86%.
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%.
- Less fat than 86% of recipes: 16% of the flour weight against the typical recipe's 29%, about half as much.
Ingredients (9)
- 3 tablespoons coconut oil, melted≈ 41 g
- 1 cup yellow cornmeal≈ 138 g
- 1 cup all-purpose flour≈ 125 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon kosher salt≈ 4 g
- 1 cup almond milk or regular milk, at room temperature≈ 244 g
- 1/4 cup applesauce, at room temperature≈ 64 g
- 1/4 cup sorghum syrup or molasses≈ 85 g
- 1 large egg, at room temperature≈ 50 g
flour 263 gbatter 764 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%
- Fat16% · 13th percentile · median 29%
- Sugar32% · 64th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt1.5% · 63rd percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 6 to 8 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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