Cornbread
Rosemary Siefert · tasteofhome.com · 2018 · 15 servings
Against 250 cornbread recipes
Less cornmeal share than 96% of recipes and more sugar than 81%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 96% of recipes: 32% of the flour weight against the typical recipe's 53%.
- More sugar than 81% of recipes: 47% of the flour weight against the typical recipe's 21%, about twice as much.
Ingredients (8)
- 2/3 cup butter, softened≈ 151 g
- 1 cup sugar≈ 200 g
- 3 large eggs, room temperature≈ 150 g
- 1-2/3 cups 2% milk≈ 407 g
- 2-1/3 cups all-purpose flour≈ 292 g
- 1 cup cornmeal≈ 138 g
- 4-1/2 teaspoons baking powder≈ 21 g
- 1 teaspoon salt≈ 6 g
flour 430 gbatter 1364 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 share32% · 4th percentile · median 53%
- Buttermilk95% · 57th percentile · median 93%
- Fat35% · 59th percentile · median 29%
- Sugar47% · 82nd percentile · median 21%
- Egg35% · 52nd percentile · median 34%
- Leavening4.8% · 67th percentile · median 4.1%
- Salt1.4% · 58th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 22 to 27 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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