Southern Cornbread
plainchicken.com · 2009 · 6 people
Against 250 cornbread recipes
Less fat than 98% of recipes and more buttermilk than 95%.
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 95% of recipes: 183% of the flour weight against the typical recipe's 93%, about twice as much.
- 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 (5)
- 1 cup self-rising cornmeal≈ 138 g
- ½ cup all-purpose flour≈ 63 g
- 1 large egg≈ 50 g
- 1½ cups buttermilk≈ 366 g
- 1 Tbsp canola oil≈ 14 g
flour 201 gbatter 630 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%
- Buttermilk183% · 97th 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
- 30 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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