Moldovan Cornbread
International Cuisine · internationalcuisine.com · 2016 · 1 pan
Against 250 cornbread recipes
More cornmeal share than 95% of recipes and less egg than 95%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More cornmeal share than 95% of recipes: 84% of the flour weight against the typical recipe's 53%.
- Less egg than 95% of recipes: 18% of the flour weight against the typical recipe's 34%, about half as much.
- Less sugar than 92% of recipes: 0.4% of the flour weight against the typical recipe's 21%, under a third as much.
- No salt at all, where 92% of recipes use some (most of those 1.1 to 2% of the flour weight).
Ingredients (10)
- 2 cups feta cheese (crumbled)≈ 474 g
- 1/2 cup sour cream≈ 115 g
- 2 large eggs (lightly beaten)≈ 100 g
- 2 cups milk≈ 488 g
- 6 tablespoons unsalted butter (melted)≈ 85 g
- 2 cups yellow stone ground corn meal≈ 474 g
- 3/4 cup all-purpose flour≈ 94 g
- 1/2 teaspoon sugar≈ 2.1 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon baking soda≈ 3 g
flour 568 gbatter 1844 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 share84% · 96th percentile · median 53%
- Buttermilk106% · 64th percentile · median 93%
- Fat15% · 12th percentile · median 29%
- Sugar0.4% · 7th percentile · median 21%
- Egg18% · 4th percentile · median 34%
- Leavening2.1% · 9th percentile · median 4.1%
- Salt0% · 4th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 35 to 40 minutes
- median 25 minutes
Keep exploring
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