Cornbread Muffins
Mel · melskitchencafe.com · 2008 · 12 Muffins
Against 250 cornbread recipes
Less cornmeal share than 92% of recipes and less buttermilk than 83%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 92% of recipes: 36% of the flour weight against the typical recipe's 53%.
- Less buttermilk than 83% of recipes: 76% of the flour weight against the typical recipe's 93%.
Ingredients (10)
- 2 cups all-purpose flour≈ 250 g
- 1 cup yellow cornmeal≈ 138 g
- 3/4 cup granulated sugar≈ 150 g
- 1 1/2 teaspoons baking powder≈ 7 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 2 large eggs≈ 100 g
- 3/4 cup sour cream≈ 173 g
- 1/2 cup milk≈ 122 g
- 8 tablespoons butter (melted and cooled slightly (I use salted butter))≈ 114 g
flour 388 gbatter 1062 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 share36% · 7th percentile · median 53%
- Buttermilk76% · 17th percentile · median 93%
- Fat29% · 51st percentile · median 29%
- Sugar39% · 71st percentile · median 21%
- Egg26% · 28th percentile · median 34%
- Leavening3.3% · 34th percentile · median 4.1%
- Salt0.8% · 21st percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 15 to 18 minutes
- median 25 minutes
Keep exploring
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