Dorie Greenspan’s Quick Cornbread

leitesculinaria.com · 2021 · 8 to 10 servings

Against 250 cornbread recipes

More cornmeal share than 96% of recipes and more buttermilk than 92%.

How it compares

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

More cornmeal share than 96% of recipes: 89% of the flour weight against the typical recipe's 53%.
More buttermilk than 92% of recipes: 157% of the flour weight against the typical recipe's 93%.
Less sugar than 82% of recipes: 6.9% of the flour weight against the typical recipe's 21%, about half as much.
More salt than 82% of recipes: 2.2% of the flour weight against the typical recipe's 1.3%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 stick (4 oz) unsalted butter≈ 113 g
1 3/4 cups fine-grain cornmeal≈ 242 g
1/4 cup all-purpose flour≈ 31 g
1 to 2 tablespoons granulated sugar (optional)≈ 19 g
1 1/2 teaspoons baking powder≈ 7 g
1 teaspoon fine sea salt≈ 6 g
1/2 teaspoon baking soda≈ 3 g
1/4 teaspoon freshly ground black pepper (or more if needed)≈ 1.2 g
Pinch or more of cayenne pepper≈ 0.4 g
2 large eggs≈ 100 g
1 3/4 cups buttermilk (shake well before measuring)≈ 427 g
4 to 6 strips cooked bacon (finely chopped)n/a
1 cup corn kernels (frozen or canned, drained if necessary and patted dry)≈ 237 g
1 small jalapeño pepper (trimmed, seeded and finely chopped)n/a
4 scallions (trimmed and finely sliced)n/a
3 or 4 tablespoons minced fresh herbs (such as parsley, cilantro, dill and/or rosemary)≈ 52 g

Listed, but not counted in the percentages below.

About 1/2 cup shredded Cheddar or Monterey Jack cheese for topping (optional)≈ 119 g

flour 273 gbatter 1238 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.