Best Moist Corn Bread
houseofnasheats.com · 2016 · 18 people
Against 250 cornbread recipes
Less cornmeal share than 97% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 97% of recipes: 27% of the flour weight against the typical recipe's 53%, about half as much.
- More egg than 84% of recipes: 39% of the flour weight against the typical recipe's 34%.
- More sugar than 82% of recipes: 47% of the flour weight against the typical recipe's 21%, about twice as much.
- More leavening than 81% of recipes: 5.4% of the flour weight against the typical recipe's 4.1%.
Ingredients (10)
- 1 cup cornmeal≈ 138 g
- 3 cups all-purpose flour ((375g))375 g
- 1 cup granulated sugar≈ 200 g
- 2 Tablespoons baking powder≈ 28 g
- 1 teaspoon salt≈ 6 g
- 2/3 cup vegetable oil≈ 145 g
- 1/3 cup salted butter (melted)≈ 76 g
- 2 Tablespoons honey≈ 42 g
- 4 large eggs (beaten)≈ 200 g
- 2 1/2 cups whole milk≈ 610 g
flour 513 gbatter 1820 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 share27% · 1st percentile · median 53%
- Buttermilk119% · 73rd percentile · median 93%
- Fat43% · 71st percentile · median 29%
- Sugar47% · 83rd percentile · median 21%
- Egg39% · 85th percentile · median 34%
- Leavening5.4% · 83rd percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 45 minutes
- median 25 minutes
Keep exploring
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