Loaded Cornbread
Author: Stephanie Parker – PlainChicken.com · plainchicken.com · Yield: serves 6 to 8
Against 250 cornbread recipes
Less fat than 98% of recipes and more buttermilk than 94%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less fat than 98% of recipes: 6.8% of the flour weight against the typical recipe's 29%, under a third as much.
- More buttermilk than 94% of recipes: 167% of the flour weight against the typical recipe's 93%.
- 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%.
Ingredients (9)
- 2 cups self-rising cornmeal≈ 276 g
- 1 cup flour≈ 125 g
- 2 eggs≈ 100 g
- 2-1/2 to 3 cups buttermilk (approximately)≈ 671 g
- 1 cup shredded cheddar cheese≈ 237 g
- 1/2 cup cooked, chopped bacon≈ 119 g
- 1 (4-oz) can green chiles, undrained113 g
- 1 (14.75-oz) can creamed corn418 g
- 2 Tbsp vegetable oil≈ 27 g
flour 401 gbatter 2086 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%
- Buttermilk167% · 95th percentile · median 93%
- Fat6.8% · 1st percentile · median 29%
- Sugar0% · 4th percentile · median 21%
- Egg25% · 24th percentile · median 34%
- Leavening3.4% · 38th percentile · median 4.1%
- Salt0% · 4th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 35 to 40 minutes
- median 25 minutes
Keep exploring
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