Cheddar Cornbread with Thyme

onceuponachef.com · 2010 · 16 (2-in) squares

Against 250 cornbread recipes

Less cornmeal share than 81% of recipes and more salt than 83%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

Less cornmeal share than 81% of recipes: 42% of the flour weight against the typical recipe's 53%.
More salt than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.3%.
Less sugar than 75% of recipes: 9.6% of the flour weight against the typical recipe's 21%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1½ cups all-purpose flour, (spooned into measuring cup and leveled-off)≈ 188 g
1 cup yellow cornmeal≈ 138 g
1 tablespoon baking powder≈ 14 g
1¼ teaspoons salt≈ 8 g
2½ tablespoons sugar≈ 31 g
2 teaspoons finely chopped fresh thyme≈ 10 g
¾ cup frozen corn kernels ((no need to thaw; just be sure they are not stuck together))≈ 178 g
1 cup grated sharp Cheddar cheese≈ 237 g
1¼ cups milk≈ 305 g
2 large eggs≈ 100 g
1/2 cup (1 stick) unsalted butter, melted and cooled slightly≈ 114 g

flour 326 gbatter 1321 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.