Milt’s Cornbread
jamiegeller.com · 2014 · 12 Servings
Against 250 cornbread recipes
More buttermilk than 82% of recipes and less cornmeal share than 76%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More buttermilk than 82% of recipes: 134% of the flour weight against the typical recipe's 93%.
- Less cornmeal share than 76% of recipes: 45% of the flour weight against the typical recipe's 53%.
- Less egg than 81% of recipes: 22% of the flour weight against the typical recipe's 34%.
Ingredients (10)
- 3 cups cornmeal≈ 414 g
- 5 cups minus 2 T soy milk≈ 1220 g
- 2 tablespoon lemon juice≈ 30 g
- 4 cups all-purpose flour≈ 500 g
- 2 tablespoon baking powder≈ 28 g
- 2 teaspoon salt≈ 12 g
- 1 1/3 cup white sugar≈ 267 g
- 4 eggs≈ 200 g
- 1 cup vegetable oil≈ 218 g
- Raw sugar for topn/a
flour 914 gbatter 2888 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 share45% · 22nd percentile · median 53%
- Buttermilk134% · 83rd percentile · median 93%
- Fat24% · 36th percentile · median 29%
- Sugar29% · 60th percentile · median 21%
- Egg22% · 18th percentile · median 34%
- Leavening3% · 26th percentile · median 4.1%
- Salt1.3% · 53rd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 30 to 35 minutes
- median 25 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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