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Galette de mais a la poele facon corn bread des usa

Original in French

mamancaline · ptitchef.com · 2009 · 4

Against 250 cornbread recipes

No sugar, unlike 92% of recipes and no salt, unlike 92%.

See how all 250 cornbread recipes compare →

Get the method at ptitchef.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.

  • No sugar at all, where 92% of recipes use some (most of those 14 to 44% of the flour weight).
  • No salt at all, where 92% of recipes use some (most of those 1.1 to 2% of the flour weight).
  • More egg than 88% of recipes: 42% of the flour weight against the typical recipe's 34%.
  • Less fat than 84% of recipes: 17% of the flour weight against the typical recipe's 29%.
Cornmeal share: 46%, 24th percentileButtermilk: 86%, 28th percentileFat: 17%, 15th percentileSugar: 0%, 4th percentileEgg: 42%, 89th percentileLeavening: 2.7%, 17th percentileSalt: 0%, 4th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 200 ml de lait entier.≈ 206 g
  • 130 gr de farine avec levure incorporée, sinon ajouter 1/2 sachet de levure chimique.130 g
  • 110 gr de polenta ou de semoule de maïs.110 g
  • 50 gr de gruyère râpé (optionnel).50 g
  • 40 gr de beurre fondu.40 g
  • 2 oeufs moyens ou gros.≈ 100 g
  • 1 petite boite de mais égouttée (plus ou moins selon votre préférence).n/a
  • sel et poivre.n/a

Toppings and extras

Listed, but not counted in the percentages below.

  • Huile pour la cuisson et sopalin.n/a

flour 240 gbatter 636 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 share46% · 24th percentile
  • Buttermilk86% · 28th percentile
  • Fat17% · 15th percentile
  • Sugar0% · 4th percentile
  • Egg42% · 89th percentile
  • Leavening2.7% · 17th percentile
  • Salt0% · 4th percentile

Oven

Temperature
not stated
median 400°F
Time
not stated
median 25 minutes

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