Cornbread Lab250 recipes
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Maple Cornbread

King Arthur Baking · kingarthurbaking.com · 8 / 1 loaf

Against 250 cornbread recipes

Less fat than 75% of recipes and less buttermilk than 75%.

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.

  • Less fat than 75% of recipes: 21% of the flour weight against the typical recipe's 29%.
  • Less buttermilk than 75% of recipes: 82% of the flour weight against the typical recipe's 93%.
Cornmeal share: 57%, 67th percentileButtermilk: 82%, 25th percentileFat: 21%, 23rd percentileSugar: 26%, 56th percentileEgg: 36%, 56th percentileLeavening: 5%, 70th percentileSalt: 1.1%, 37th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour120 g
  • 1 cup (156g) yellow cornmeal156 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon table salt≈ 3 g
  • 1 cup (227g) milk, whole, skim or 2%, your choice227 g
  • 1/4 cup (71g) maple syrup71 g
  • 4 tablespoons (57g) butter, melted57 g
  • 2 large eggs≈ 100 g

flour 276 gbatter 748 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 share57% · 67th percentile
  • Buttermilk82% · 25th percentile
  • Fat21% · 23rd percentile
  • Sugar26% · 56th percentile
  • Egg36% · 56th percentile
  • Leavening5% · 70th percentile
  • Salt1.1% · 37th percentile

Oven

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

Keep exploring

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