Cornbread
leitesculinaria.com · 2012 · 6 servings
Against 250 cornbread recipes
More salt than 83% of recipes.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More salt than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.3%.
- Leavening in the middle half of recipes: 5.2% of the flour weight against the typical recipe's 4.1%.
Ingredients (8)
- 1 cup all-purpose flour≈ 125 g
- 1 cup yellow cornmeal≈ 138 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon salt≈ 6 g
- 2 large eggs≈ 100 g
- 1 cup buttermilk (either low-fat or full-fat)≈ 244 g
- 1/4 cup maple syrup≈ 78 g
- 4 tablespoons (2 oz) unsalted butter (melted, plus more for the pan)≈ 57 g
flour 263 gbatter 762 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 share53% · 49th percentile · median 53%
- Buttermilk93% · 47th percentile · median 93%
- Fat22% · 29th percentile · median 29%
- Sugar30% · 60th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt2.3% · 88th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 20 to 25 minutes
- median 25 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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