Cranberry Cornbread
sirhughy · nigella.com · Serves: 8
Against 250 cornbread recipes
Less cornmeal share than 92% of recipes and more sugar than 96%.
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%.
- More sugar than 96% of recipes: 66% of the flour weight against the typical recipe's 21%, about 3 times as much.
- Less leavening than 92% of recipes: 1.8% of the flour weight against the typical recipe's 4.1%, about half as much.
- Less buttermilk than 80% of recipes: 79% of the flour weight against the typical recipe's 93%.
Ingredients (13)
- 1 cup all-purpose flour≈ 125 g
- 1 cup wholewheat flour≈ 125 g
- 1 cup cornmeal≈ 138 g
- ½ cup granulated sugar≈ 100 g
- 1½ teaspoons salt≈ 9 g
- 1½ teaspoons baking powder≈ 7 g
- 1¼ cups buttermilk≈ 305 g
- ½ cup melted unsalted butter≈ 114 g
- ½ cup maple syrup≈ 156 g
- 2 large eggs≈ 100 g
- ½ teaspoon maple extract≈ 2.1 g
- ¾ cup chopped pecan nuts ( plus more halves for garnish)≈ 90 g
- ¾ cup dried cranberries≈ 113 g
flour 388 gbatter 1383 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%
- Buttermilk79% · 19th percentile · median 93%
- Fat29% · 51st percentile · median 29%
- Sugar66% · 97th percentile · median 21%
- Egg26% · 28th percentile · median 34%
- Leavening1.8% · 7th percentile · median 4.1%
- Salt2.3% · 88th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 60 to 70 minutes
- median 25 minutes
Keep exploring
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