Blueberry Cornbread
Kim Wehby · tasteofhome.com · 2018 · 9 servings
Against 250 cornbread recipes
Less cornmeal share than 97% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 97% of recipes: 27% of the flour weight against the typical recipe's 53%, about half as much.
- More egg than 84% of recipes: 39% of the flour weight against the typical recipe's 34%.
- More leavening than 81% of recipes: 5.4% of the flour weight against the typical recipe's 4.1%.
- Buttermilk in the middle half of recipes: 119% of the flour weight against the typical recipe's 93%.
Ingredients (9)
- 1-1/2 cups all-purpose flour≈ 188 g
- 1/2 cup sugar≈ 100 g
- 1/2 cup yellow cornmeal≈ 69 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon salt≈ 3 g
- 2 large eggs, room temperature≈ 100 g
- 1-1/4 cups soy or 2% milk≈ 305 g
- 1/3 cup canola oil≈ 73 g
- 1 cup fresh or frozen blueberries≈ 148 g
flour 257 gbatter 999 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 share27% · 1st percentile · median 53%
- Buttermilk119% · 73rd percentile · median 93%
- Fat28% · 46th percentile · median 29%
- Sugar39% · 72nd percentile · median 21%
- Egg39% · 85th percentile · median 34%
- Leavening5.4% · 83rd percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 30 to 35 minutes
- median 25 minutes
Keep exploring
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