Pareve Cornbread Muffins
jamiegeller.com · 2011 · 12 Servings
Against 250 cornbread recipes
More cornmeal share than 91% of recipes and less buttermilk than 88%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More cornmeal share than 91% of recipes: 72% of the flour weight against the typical recipe's 53%.
- Less buttermilk than 88% of recipes: 70% of the flour weight against the typical recipe's 93%.
- Less leavening than 90% of recipes: 2.1% of the flour weight against the typical recipe's 4.1%, about half as much.
Ingredients (10)
- 1 cup corn meal≈ 237 g
- ¼ cup sugar≈ 50 g
- ¾ cup flour≈ 94 g
- ¾ teaspoon salt≈ 4.5 g
- 1½ teaspoons baking powder≈ 7 g
- ¼ teaspoon cayenne pepper (optional)≈ 1.2 g
- ½ cup vegetable oil≈ 109 g
- 2 eggs≈ 100 g
- 1 cup non-dairy sour cream≈ 230 g
- 1 8-ounce can creamed corn227 g
flour 331 gbatter 1059 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 share72% · 92nd percentile · median 53%
- Buttermilk70% · 11th percentile · median 93%
- Fat33% · 57th percentile · median 29%
- Sugar15% · 36th percentile · median 21%
- Egg30% · 38th percentile · median 34%
- Leavening2.1% · 9th percentile · median 4.1%
- Salt1.4% · 58th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 18 minutes
- median 25 minutes
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