Slow Cooker Mexican Cornbread
momontimeout.com · 2013 · 12
Against 250 cornbread recipes
Less cornmeal share than 86% of recipes and less sugar than 85%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 86% of recipes: 40% of the flour weight against the typical recipe's 53%.
- Less sugar than 85% of recipes: 4.8% of the flour weight against the typical recipe's 21%, under a third as much.
- Less egg than 87% of recipes: 19% of the flour weight against the typical recipe's 34%.
- Less fat than 75% of recipes: 21% of the flour weight against the typical recipe's 29%.
Ingredients (11)
- 1 1/4 cups all-purpose flour≈ 156 g
- 3/4 cups cornmeal≈ 104 g
- 1 tbsp sugar≈ 13 g
- 1 tsp baking soda≈ 6 g
- 1 tsp baking powder≈ 4.6 g
- 1/2 tsp salt≈ 3 g
- 1 cup Mexican blend shredded cheese.≈ 237 g
- 1 cup buttermilk≈ 244 g
- 1 egg (lightly beaten)≈ 50 g
- 4 oz diced green chiles113 g
- 1/4 cup olive oil≈ 55 g
flour 260 gbatter 985 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 share40% · 11th percentile · median 53%
- Buttermilk94% · 55th percentile · median 93%
- Fat21% · 25th percentile · median 29%
- Sugar4.8% · 14th percentile · median 21%
- Egg19% · 12th percentile · median 34%
- Leavening4.1% · 49th percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 180 minutes
- median 25 minutes
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