Non-Dairy Honey Cornbread
jamiegeller.com · 2016 · 8 Servings
Against 250 cornbread recipes
More leavening than 93% of recipes and more buttermilk than 85%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More leavening than 93% of recipes: 6.4% of the flour weight against the typical recipe's 4.1%.
- More buttermilk than 85% of recipes: 139% of the flour weight against the typical recipe's 93%.
- Less fat than 86% of recipes: 16% of the flour weight against the typical recipe's 29%, about half as much.
- Less sugar than 80% of recipes: 8% of the flour weight against the typical recipe's 21%, about half as much.
Ingredients (10)
- 1 cup yellow cornmeal≈ 138 g
- 1 cup all-purpose flour≈ 125 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon baking soda≈ 3 g
- 1 teaspoon kosher salt≈ 4 g
- 2 eggs≈ 100 g
- 2 cups frozen corn (processed in a food processor to a puree)≈ 474 g
- 1½ cup coconut milk≈ 366 g
- 1 tablespoon honey≈ 21 g
- 3 tablespoons extra virgin olive oil≈ 41 g
flour 263 gbatter 1286 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%
- Buttermilk139% · 86th percentile · median 93%
- Fat16% · 13th percentile · median 29%
- Sugar8% · 20th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening6.4% · 95th percentile · median 4.1%
- Salt1.5% · 63rd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 30 to 40 minutes
- median 25 minutes
Keep exploring
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