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Blueberry Cornbread

jessicagavin.com · 2017 · 8 servings

Against 250 cornbread recipes

More cornmeal share than 80% of recipes and more buttermilk than 76%.

See how all 250 cornbread recipes compare →

Get the method at jessicagavin.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

  • More cornmeal share than 80% of recipes: 64% of the flour weight against the typical recipe's 53%.
  • More buttermilk than 76% of recipes: 121% of the flour weight against the typical recipe's 93%.
Cornmeal share: 64%, 81st percentileButtermilk: 121%, 76th percentileFat: 42%, 67th percentileSugar: 32%, 63rd percentileEgg: 37%, 58th percentileLeavening: 4.5%, 57th percentileSalt: 1.5%, 63rd percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 ¼ cups yellow cornmeal≈ 173 g
  • ¾ cup white whole wheat flour (or all-purpose flour)≈ 96 g
  • 1 teaspoon kosher salt≈ 4 g
  • 2 teaspoons baking powder≈ 9 g
  • ½ teaspoon baking soda≈ 3 g
  • 1 ⅓ cup whole milk≈ 325 g
  • 2 eggs (lightly beaten)≈ 100 g
  • ¼ cup honey (or granulated sugar)≈ 85 g
  • 1 cup blueberries≈ 148 g
  • 8 tablespoons unsalted butter (melted)≈ 114 g

flour 269 gbatter 1057 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 share64% · 81st percentile
  • Buttermilk121% · 76th percentile
  • Fat42% · 67th percentile
  • Sugar32% · 63rd percentile
  • Egg37% · 58th percentile
  • Leavening4.5% · 57th percentile
  • Salt1.5% · 63rd percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
25 to 30 minutes
median 25 minutes

Keep exploring

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