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Sour Cream Cornbread

tasteandtellblog.com · 2025 · 9 servings

Against 250 cornbread recipes

Less leavening than 96% of recipes.

See how all 250 cornbread recipes compare →

Get the method at tasteandtellblog.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • Less leavening than 96% of recipes: 1.1% of the flour weight against the typical recipe's 4.1%, under a third as much.
  • Fat in the middle half of recipes: 43% of the flour weight against the typical recipe's 29%.
Cornmeal share: 53%, 49th percentileButtermilk: 88%, 31st percentileFat: 43%, 75th percentileSugar: 38%, 69th percentileEgg: 38%, 68th percentileLeavening: 1.1%, 3rd percentileSalt: 1.1%, 37th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup cornmeal≈ 138 g
  • 1 cup all-purpose flour≈ 125 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1 cup sour cream≈ 230 g
  • 1/2 cup butter (melted)≈ 114 g
  • 2 eggs (at room temperature)≈ 100 g

flour 263 gbatter 813 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
  • Buttermilk88% · 31st percentile
  • Fat43% · 75th percentile
  • Sugar38% · 69th percentile
  • Egg38% · 68th percentile
  • Leavening1.1% · 3rd percentile
  • Salt1.1% · 37th percentile

Oven

Temperature
350°F / 175°C
median 400°F
Time
23 to 27 minutes
median 25 minutes

Keep exploring

Recipes most like this one

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