Skillet Buttermilk Cornbread

Tricia · savingdessert.com · 2016 · 8 slices

Against 250 cornbread recipes

Less egg than 96% of recipes and less fat than 80%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

Less egg than 96% of recipes: 17% of the flour weight against the typical recipe's 34%, about half as much.
Less fat than 80% of recipes: 19% of the flour weight against the typical recipe's 29%.
Less sugar than 76% of recipes: 8.7% of the flour weight against the typical recipe's 21%, about half as much.
Buttermilk in the middle half of recipes: 84% of the flour weight against the typical recipe's 93%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup all-purpose flour ((126g))126 g
1 cup yellow corn meal ((163g))163 g
2 tablespoons granulated sugar ((double if you prefer a sweeter cornbread cake))≈ 25 g
2 teaspoons baking powder≈ 9 g
½ teaspoon salt≈ 3 g
1 cup buttermilk (full fat, well shaken (8oz))≈ 244 g
½ cup mayonnaise (full fat (100g or 3¼ oz))100 g
¼ cup vegetable oil ((2oz))≈ 55 g
1 large egg (lightly beaten)≈ 50 g

flour 289 gbatter 775 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.