Cranberry Cornbread
Taste of Home Editorial Team · tasteofhome.com · 2018 · 9 servings
Against 250 cornbread recipes
More sugar than 95% of recipes and less cornmeal share than 81%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More sugar than 95% of recipes: 61% of the flour weight against the typical recipe's 21%, about 3 times as much.
- Less cornmeal share than 81% of recipes: 42% of the flour weight against the typical recipe's 53%.
- Less leavening than 80% of recipes: 2.8% of the flour weight against the typical recipe's 4.1%.
Ingredients (9)
- 1/2 cup butter, softened≈ 114 g
- 1 cup sugar≈ 200 g
- 2 large eggs, room temperature≈ 100 g
- 1-1/2 cups all-purpose flour≈ 188 g
- 1 cup cornmeal≈ 138 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon salt≈ 3 g
- 1-1/2 cups buttermilk≈ 366 g
- 1 cup cranberries, halved≈ 237 g
flour 326 gbatter 1354 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 share42% · 18th percentile · median 53%
- Buttermilk112% · 69th percentile · median 93%
- Fat35% · 58th percentile · median 29%
- Sugar61% · 95th percentile · median 21%
- Egg31% · 39th percentile · median 34%
- Leavening2.8% · 18th percentile · median 4.1%
- Salt0.9% · 24th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 40 to 45 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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