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Cranberry Cornbread

King Arthur Test Kitchen · kingarthurbaking.com · 10 servings / one 8" round

Against 250 cornbread recipes

More egg than 83% of recipes.

See how all 250 cornbread recipes compare →

Get the method at kingarthurbaking.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 egg than 83% of recipes: 39% of the flour weight against the typical recipe's 34%.
  • Buttermilk in the middle half of recipes: 88% of the flour weight against the typical recipe's 93%.
Cornmeal share: 54%, 64th percentileButtermilk: 88%, 32nd percentileFat: 22%, 32nd percentileSugar: 19%, 47th percentileEgg: 39%, 84th percentileLeavening: 3.6%, 41st percentileSalt: 1.2%, 47th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour120 g
  • 1 cup (138g) yellow cornmeal138 g
  • 1/4 cup (50g) granulated sugar50 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon table salt≈ 3 g
  • 3/4 cup (85g) dried cranberries85 g
  • 2 large eggs≈ 100 g
  • 1 cup (227g) buttermilk227 g
  • 4 tablespoons (57g) unsalted butter, melted57 g

flour 258 gbatter 789 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 share54% · 64th percentile
  • Buttermilk88% · 32nd percentile
  • Fat22% · 32nd percentile
  • Sugar19% · 47th percentile
  • Egg39% · 84th percentile
  • Leavening3.6% · 41st percentile
  • Salt1.2% · 47th percentile

Oven

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

Keep exploring

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