Jalapeno Cheddar Cornbread
savorthebest.com · 2021 · 16 servings
Against 250 cornbread recipes
More salt than 95% of recipes and more cornmeal share than 76%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More salt than 95% of recipes: 2.7% of the flour weight against the typical recipe's 1.3%, about twice as much.
- More cornmeal share than 76% of recipes: 62% of the flour weight against the typical recipe's 53%.
Ingredients (12)
- 1 ½ cups yellow cornmeal (see notes)≈ 207 g
- 1 cup all-purpose flour≈ 125 g
- 3 tablespoons granulated sugar≈ 38 g
- 1 ½ teaspoons baking powder≈ 7 g
- ¾ teaspoons baking soda≈ 4.5 g
- 1 ½ teaspoons salt≈ 9 g
- 1 ¼ cups buttermilk≈ 305 g
- 2 large eggs≈ 100 g
- 6 tablespoons butter (melted)≈ 85 g
- 2 tablespoons olive oil≈ 27 g
- 1 ½ cups shredded sharp cheddar cheese≈ 356 g
- 4 to 5 jalapeño peppers (seeded and diced)n/a
flour 332 gbatter 1263 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 share62% · 77th percentile · median 53%
- Buttermilk92% · 39th percentile · median 93%
- Fat34% · 57th percentile · median 29%
- Sugar11% · 27th percentile · median 21%
- Egg30% · 36th percentile · median 34%
- Leavening3.4% · 38th percentile · median 4.1%
- Salt2.7% · 95th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 25 to 30 minutes
- median 25 minutes
Keep exploring
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