Jalapeno Cornbread
sugarspunrun.com · 2016 · 9 servings
Against 250 cornbread recipes
More fat than 90% of recipes and less buttermilk than 86%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More fat than 90% of recipes: 50% of the flour weight against the typical recipe's 29%.
- Less buttermilk than 86% of recipes: 71% of the flour weight against the typical recipe's 93%.
- More egg than 91% of recipes: 44% of the flour weight against the typical recipe's 34%.
- More leavening than 89% of recipes: 6% of the flour weight against the typical recipe's 4.1%.
Ingredients (10)
- 1 cup all-purpose flour≈ 125 g
- ¾ cup cornmeal≈ 104 g
- ¼ cup granulated sugar≈ 50 g
- ¼ cup light brown sugar (firmly packed)≈ 55 g
- 1 Tablespoon baking powder≈ 14 g
- ¾ teaspoon table salt≈ 4.5 g
- ⅔ cup buttermilk≈ 163 g
- 2 large eggs (lightly beaten)≈ 100 g
- ½ cup unsalted butter (melted)≈ 114 g
- ¼ cup chopped jalapenos (seeds and ribs removed)≈ 59 g
flour 229 gbatter 787 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 share45% · 22nd percentile · median 53%
- Buttermilk71% · 13th percentile · median 93%
- Fat50% · 91st percentile · median 29%
- Sugar46% · 80th percentile · median 21%
- Egg44% · 92nd percentile · median 34%
- Leavening6% · 90th percentile · median 4.1%
- Salt2% · 78th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 27 minutes
- median 25 minutes
Keep exploring
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