Sour Cream Cornbread
plainchicken.com · 2015 · 8 people
Against 250 cornbread recipes
More cornmeal share than 97% of recipes and more fat than 99%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More cornmeal share than 97% of recipes: 100% of the flour weight against the typical recipe's 53%, about twice as much.
- More fat than 99% of recipes: 79% of the flour weight against the typical recipe's 29%, about 2.5 times as much.
- More buttermilk than 94% of recipes: 167% of the flour weight against the typical recipe's 93%.
- More egg than 99% of recipes: 73% of the flour weight against the typical recipe's 34%, about twice as much.
Ingredients (5)
- 1 cup self-rising cornmeal≈ 138 g
- 1 cup sour cream≈ 230 g
- 1 cup creamed corn≈ 237 g
- 2 large eggs≈ 100 g
- ½ cup vegetable oil≈ 109 g
flour 138 gbatter 814 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 share100% · 99th percentile · median 53%
- Buttermilk167% · 94th percentile · median 93%
- Fat79% · 99th percentile · median 29%
- Sugar0% · 4th percentile · median 21%
- Egg73% · 99th percentile · median 34%
- Leavening5% · 70th percentile · median 4.1%
- Salt0% · 4th percentile · median 1.3%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 30 to 35 minutes
- median 25 minutes
Keep exploring
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