Sourdough Cornbread
Ashia Aubourg · tasteofhome.com · 2024 · 9 pieces
Against 250 cornbread recipes
Less buttermilk than 97% of recipes.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less buttermilk than 97% of recipes: 46% of the flour weight against the typical recipe's 93%, about half as much.
- Fat in the middle half of recipes: 43% of the flour weight against the typical recipe's 29%.
Ingredients (9)
- 1 cup yellow cornmeal≈ 138 g
- 1 cup all-purpose flour≈ 125 g
- 1/4 cup sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- 3/4 teaspoon salt≈ 4.5 g
- 1/2 cup buttermilk≈ 122 g
- 1/2 cup butter, melted≈ 114 g
- 2 large eggs, room temperature, beaten≈ 100 g
- 1/2 cup sourdough starter≈ 120 g
flour 263 gbatter 787 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%
- Buttermilk46% · 2nd percentile · median 93%
- Fat43% · 75th percentile · median 29%
- Sugar19% · 45th percentile · median 21%
- Egg38% · 68th percentile · median 34%
- Leavening5.2% · 75th percentile · median 4.1%
- Salt1.7% · 70th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 25 to 30 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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