Cornbread Lab250 recipes
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Fresh Sweet Summer Corn and Corn Bread

Tricia · savingdessert.com · 2013 · 8 servings

Against 250 cornbread recipes

More egg than 97% of recipes and more salt than 83%.

See how all 250 cornbread recipes compare →

Get the method at savingdessert.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.

  • More egg than 97% of recipes: 57% of the flour weight against the typical recipe's 34%.
  • More salt than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.3%.
Cornmeal share: 53%, 49th percentileButtermilk: 93%, 47th percentileFat: 22%, 29th percentileSugar: 11%, 26th percentileEgg: 57%, 98th percentileLeavening: 4%, 47th percentileSalt: 2.3%, 88th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 cup cornmeal≈ 138 g
  • 1 cup all-purpose flour≈ 125 g
  • 2 tablespoons brown sugar≈ 28 g
  • 1 teaspoon sea salt≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 3 eggs, (lightly beaten)≈ 150 g
  • 1 cup buttermilk≈ 244 g
  • ⅔ cup grated pepperjack cheese≈ 158 g
  • ½ diced jalapeno pepper, (seeds removed)n/a
  • 1 cup fresh corn kernels≈ 237 g
  • ¼ cup unsalted butter, (melted and cooled slightly)≈ 57 g
  • 1 teaspoon fresh rosemary≈ 4.9 g

flour 263 gbatter 1158 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.

  • Cornmeal share53% · 49th percentile
  • Buttermilk93% · 47th percentile
  • Fat22% · 29th percentile
  • Sugar11% · 26th percentile
  • Egg57% · 98th percentile
  • Leavening4% · 47th percentile
  • Salt2.3% · 88th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
30 minutes
median 25 minutes

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