Sweet Cornbread
Taste of Home Editorial Team · tasteofhome.com · 2018 · 9 servings
Against 250 cornbread recipes
Less egg than 88% of recipes and less leavening than 91%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less egg than 88% of recipes: 19% of the flour weight against the typical recipe's 34%.
- Less leavening than 91% of recipes: 2% of the flour weight against the typical recipe's 4.1%, about half as much.
Ingredients (10)
- 1 cup all-purpose flour≈ 125 g
- 1 cup cornmeal≈ 138 g
- 1/4 cup sugar≈ 50 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 1 large egg, lightly beaten≈ 50 g
- 1 cup sour cream≈ 230 g
- 1/3 cup 2% milk≈ 81 g
- 1/4 cup butter, melted≈ 57 g
flour 263 gbatter 739 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%
- Buttermilk118% · 73rd percentile · median 93%
- Fat22% · 29th percentile · median 29%
- Sugar19% · 45th percentile · median 21%
- Egg19% · 9th percentile · median 34%
- Leavening2% · 8th percentile · median 4.1%
- Salt1.1% · 37th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 25 minutes
- median 25 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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