Z’Tejas Style Cornbread
Mel · melskitchencafe.com · 2008 · 12 Servings (9X13-inch pan)
Against 250 cornbread recipes
Less fat than 91% of recipes and more cornmeal share than 82%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less fat than 91% of recipes: 14% of the flour weight against the typical recipe's 29%, about half as much.
- More cornmeal share than 82% of recipes: 66% of the flour weight against the typical recipe's 53%.
- More leavening than 88% of recipes: 5.9% of the flour weight against the typical recipe's 4.1%.
Ingredients (12)
- 1 1/2 cup corn meal≈ 356 g
- 1 1/2 cup flour≈ 188 g
- 1/2 cup sugar≈ 100 g
- 1 tablespoon baking powder≈ 14 g
- 1 tablespoon baking soda≈ 18 g
- 3/4 teaspoon salt≈ 4.5 g
- 1 cup plain yogurt≈ 245 g
- 1/2 cup creamed corn≈ 119 g
- 1/2 cup frozen corn≈ 119 g
- 1 1/2 cups buttermilk≈ 366 g
- 3 eggs (slightly beaten)≈ 150 g
- 1/3 cup butter (melted)≈ 76 g
flour 543 gbatter 1753 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 share66% · 83rd percentile · median 53%
- Buttermilk113% · 69th percentile · median 93%
- Fat14% · 9th percentile · median 29%
- Sugar18% · 42nd percentile · median 21%
- Egg28% · 32nd percentile · median 34%
- Leavening5.9% · 89th percentile · median 4.1%
- Salt0.8% · 21st percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 20 minutes
- median 25 minutes
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