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Bacon Cornbread Recipe

plainchicken.com · 2015 · 6 people

Against 250 cornbread recipes

Less buttermilk than 88% of recipes.

See how all 250 cornbread recipes compare →

Get the method at plainchicken.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • Less buttermilk than 88% of recipes: 70% of the flour weight against the typical recipe's 93%.
  • Fat in the middle half of recipes: 22% of the flour weight against the typical recipe's 29%.
Cornmeal share: 53%, 49th percentileButtermilk: 70%, 11th percentileFat: 22%, 29th percentileSugar: 38%, 69th percentileEgg: 38%, 68th percentileLeavening: 3.8%, 43rd percentileSalt: 1.1%, 37th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups cornmeal (regular not self-rising)≈ 276 g
  • 2 cups all-purpose flour≈ 250 g
  • 1 cup sugar≈ 200 g
  • 1 Tbsp baking powder≈ 14 g
  • 1 tsp baking soda≈ 6 g
  • 1 tsp salt≈ 6 g
  • 4 eggs≈ 200 g
  • 1½ cups buttermilk≈ 366 g
  • ½ cup melted butter≈ 114 g
  • 2 cups frozen corn kernels (thawed)≈ 474 g
  • 1 cup cooked bacon, (diced)≈ 237 g

flour 526 gbatter 2142 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 share53% · 49th percentile
  • Buttermilk70% · 11th percentile
  • Fat22% · 29th percentile
  • Sugar38% · 69th percentile
  • Egg38% · 68th percentile
  • Leavening3.8% · 43rd percentile
  • Salt1.1% · 37th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
30 minutes
median 25 minutes

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