Honey Cornbread
Ashia Aubourg · tasteofhome.com · 2018 · 9 servings
Against 250 cornbread recipes
More sugar than 88% of recipes and less fat than 75%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More sugar than 88% of recipes: 51% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
- Less fat than 75% of recipes: 21% of the flour weight against the typical recipe's 29%.
Ingredients (9)
- 1 cup all-purpose flour≈ 125 g
- 1 cup yellow cornmeal≈ 138 g
- 1/4 cup sugar≈ 50 g
- 3 teaspoons baking powder≈ 14 g
- 1/2 teaspoon salt≈ 3 g
- 2 large eggs, room temperature≈ 100 g
- 1 cup heavy whipping cream≈ 238 g
- 1/4 cup canola oil≈ 55 g
- 1/4 cup honey≈ 85 g
flour 263 gbatter 807 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 · median 53%
- Buttermilk91% · 36th percentile · median 93%
- Fat21% · 23rd percentile · median 29%
- Sugar51% · 89th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt1.1% · 37th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 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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