Fluffy Zucchini Cornbread
Mel · melskitchencafe.com · 2015 · 12 Servings (9X9-inch pan)
Against 250 cornbread recipes
Less cornmeal share than 97% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 97% of recipes: 27% of the flour weight against the typical recipe's 53%, about half as much.
- More egg than 84% of recipes: 39% of the flour weight against the typical recipe's 34%.
Ingredients (10)
- 1/2 cup yellow cornmeal≈ 69 g
- 1 1/2 cups all-purpose flour≈ 188 g
- 1/3 cup granulated sugar≈ 67 g
- 2 teaspoons baking powder≈ 9 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 3/4 teaspoon salt≈ 4.5 g
- 1 cup buttermilk or milk≈ 244 g
- 2 eggs (lightly beaten)≈ 100 g
- 4 tablespoons salted butter or coconut oil (melted)≈ 57 g
- 2 cups unpeeled shredded (drained zucchini )≈ 248 g
flour 257 gbatter 987 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 share27% · 1st percentile · median 53%
- Buttermilk95% · 58th percentile · median 93%
- Fat22% · 32nd percentile · median 29%
- Sugar26% · 57th percentile · median 21%
- Egg39% · 85th percentile · median 34%
- Leavening4.2% · 51st percentile · median 4.1%
- Salt1.8% · 73rd percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 30 to 32 minutes
- median 25 minutes
Keep exploring
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