Sage Brown Butter Skillet Cornbread
savorthebest.com · 2020 · 10 to 12 servings
Against 250 cornbread recipes
More buttermilk than 98% of recipes and more fat than 89%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More buttermilk than 98% of recipes: 184% of the flour weight against the typical recipe's 93%, about twice as much.
- More fat than 89% of recipes: 49% of the flour weight against the typical recipe's 29%.
- More leavening than 92% of recipes: 6.3% of the flour weight against the typical recipe's 4.1%.
- More egg than 90% of recipes: 43% of the flour weight against the typical recipe's 34%.
Ingredients (10)
- 8 tablespoons butter≈ 114 g
- 8 to 10 leaves fresh sagen/a
- ⅓ cup maple syrup≈ 104 g
- 1 ¾ cup buttermilk≈ 427 g
- 2 large eggs≈ 100 g
- 1 cup yellow cornmeal≈ 138 g
- ¾ cup all-purpose flour≈ 94 g
- 2 ½ teaspoons baking powder≈ 12 g
- ½ teaspoon baking soda≈ 3 g
- 1 teaspoon salt≈ 6 g
flour 232 gbatter 997 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 share60% · 72nd percentile · median 53%
- Buttermilk184% · 99th percentile · median 93%
- Fat49% · 90th percentile · median 29%
- Sugar45% · 78th percentile · median 21%
- Egg43% · 91st percentile · median 34%
- Leavening6.3% · 93rd percentile · median 4.1%
- Salt2.6% · 94th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 22 to 25 minutes
- median 25 minutes
Keep exploring
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