Bundt Pan Cornbread
plainchicken.com · 2021 · 12 people
Against 250 cornbread recipes
No sugar, unlike 92% of recipes and more cornmeal share than 85%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- No sugar at all, where 92% of recipes use some (most of those 14 to 44% of the flour weight).
- More cornmeal share than 85% of recipes: 69% of the flour weight against the typical recipe's 53%.
- No salt at all, where 92% of recipes use some (most of those 1.1 to 2% of the flour weight).
- More buttermilk than 76% of recipes: 122% of the flour weight against the typical recipe's 93%.
Ingredients (6)
- 2 cups self-rising cornmeal≈ 276 g
- 1 cup self-rising flour≈ 125 g
- 2 large eggs≈ 100 g
- 2 cups buttermilk≈ 488 g
- 2 tsp cajun seasoning≈ 10 g
- ½ cup butter ((1 stick))≈ 114 g
flour 401 gbatter 1112 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Cornmeal share69% · 88th percentile · median 53%
- Buttermilk122% · 77th percentile · median 93%
- Fat28% · 46th percentile · median 29%
- Sugar0% · 4th percentile · median 21%
- Egg25% · 24th percentile · median 34%
- Leavening5% · 70th percentile · median 4.1%
- Salt0% · 4th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 35 to 45 minutes
- median 25 minutes
Keep exploring
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Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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