Cornbread Lab250 recipes
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Masa Cornbread

Ashia Aubourg · tasteofhome.com · 2024 · 9 pieces

Against 250 cornbread recipes

Less buttermilk than 90% of recipes and more cornmeal share than 82%.

See how all 250 cornbread recipes compare →

Get the method at tasteofhome.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 buttermilk than 90% of recipes: 67% of the flour weight against the typical recipe's 93%.
  • More cornmeal share than 82% of recipes: 66% of the flour weight against the typical recipe's 53%.
Cornmeal share: 66%, 83rd percentileButtermilk: 67%, 9th percentileFat: 31%, 53rd percentileSugar: 14%, 31st percentileEgg: 28%, 32nd percentileLeavening: 3.8%, 43rd percentileSalt: 1.7%, 70th percentileCornmealshareButtermilkFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup masa harina≈ 237 g
  • 1 cup all-purpose flour≈ 125 g
  • 1/4 cup sugar≈ 50 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon salt≈ 6 g
  • 1 cup buttermilk≈ 244 g
  • 1/2 cup butter, melted≈ 114 g
  • 2 large eggs, room temperature, beaten≈ 100 g

flour 362 gbatter 889 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 share66% · 83rd percentile
  • Buttermilk67% · 9th percentile
  • Fat31% · 53rd percentile
  • Sugar14% · 31st percentile
  • Egg28% · 32nd percentile
  • Leavening3.8% · 43rd percentile
  • Salt1.7% · 70th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
25 to 30 minutes
median 25 minutes

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