Homemade Cornbread
jamiegeller.com · 2016
Against 250 cornbread recipes
Less egg than 88% of recipes and less sugar than 85%.
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 sugar than 85% of recipes: 4.8% of the flour weight against the typical recipe's 21%, under a third as much.
- Less salt than 86% of recipes: 0.4% of the flour weight against the typical recipe's 1.3%, about half as much.
Ingredients (10)
- 1 cup yellow cornmeal≈ 138 g
- 1 cup flour≈ 125 g
- 1 tablespoon sugar≈ 13 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/4 teaspoon kosher salt≈ 1 g
- 1 large egg≈ 50 g
- 1 cup buttermilk≈ 244 g
- 1 11-ounce can corn, drained312 g
- 4 tablespoons butter or margarine (melted)≈ 57 g
flour 263 gbatter 951 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%
- Fat22% · 29th percentile · median 29%
- Sugar4.8% · 14th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening4.6% · 60th percentile · median 4.1%
- Salt0.4% · 12th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 20 to 25 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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