Skillet Cornbread with Dried Cranberries & Sage
jamiegeller.com · 2019 · 12 Servings
Against 250 cornbread recipes
More fat than 97% of recipes and less cornmeal share than 92%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More fat than 97% of recipes: 66% of the flour weight against the typical recipe's 29%, about 2.5 times as much.
- Less cornmeal share than 92% of recipes: 36% of the flour weight against the typical recipe's 53%.
- More buttermilk than 87% of recipes: 142% of the flour weight against the typical recipe's 93%.
- More egg than 82% of recipes: 39% of the flour weight against the typical recipe's 34%.
Ingredients (12)
- 1⅓ cup all-purpose flour≈ 167 g
- ⅔ cup fine cornmeal≈ 92 g
- ⅓ cup granulated sugar≈ 67 g
- 1½ teaspoon baking powder≈ 7 g
- ¾ teaspoon baking soda≈ 4.5 g
- 1 teaspoon kosher salt≈ 4 g
- 1½ cup plain soy milk≈ 366 g
- 1 tablespoon white wine vinegar≈ 15 g
- ¾ cup vegan butter (melted and cooled)≈ 170 g
- 2 large eggs≈ 100 g
- 1 cup dried cranberries≈ 150 g
- 2 tablespoon chopped fresh sage or 1 teaspoon ground dried sage≈ 30 g
flour 259 gbatter 1171 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 share36% · 7th percentile · median 53%
- Buttermilk142% · 88th percentile · median 93%
- Fat66% · 97th percentile · median 29%
- Sugar26% · 56th percentile · median 21%
- Egg39% · 83rd percentile · median 34%
- Leavening4.4% · 55th percentile · median 4.1%
- Salt1.5% · 63rd percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 25 minutes
- median 25 minutes
Keep exploring
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