Instant Pot Cornbread
shugarysweets.com · 2020 · 12 servings
Against 250 cornbread recipes
More buttermilk than 97% of recipes and less egg than 88%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More buttermilk than 97% of recipes: 183% of the flour weight against the typical recipe's 93%, about twice as much.
- Less egg than 88% of recipes: 19% of the flour weight against the typical recipe's 34%.
- More sugar than 85% of recipes: 51% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
Ingredients (9)
- 1 large egg≈ 50 g
- 1 cup buttermilk≈ 244 g
- 1/3 cup vegetable oil≈ 73 g
- 1 cup all-purpose flour≈ 125 g
- 1 cup yellow cornmeal≈ 138 g
- 2/3 cup granulated sugar≈ 133 g
- 1 Tablespoon baking powder≈ 14 g
- 1 teaspoon kosher salt≈ 4 g
- 1 cup water (for the Instant Pot)≈ 237 g
flour 263 gbatter 1018 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 · median 53%
- Buttermilk183% · 98th percentile · median 93%
- Fat28% · 42nd percentile · median 29%
- Sugar51% · 87th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt1.5% · 63rd percentile · median 1.3%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 55 minutes
- median 25 minutes
Keep exploring
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Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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