Blueberry Cornbread
theviewfromgreatisland.com · 2018 · 10 servings
Against 250 cornbread recipes
Less leavening than 95% of recipes and more fat than 84%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less leavening than 95% of recipes: 1.2% of the flour weight against the typical recipe's 4.1%, under a third as much.
- More fat than 84% of recipes: 45% of the flour weight against the typical recipe's 29%.
- More egg than 86% of recipes: 40% of the flour weight against the typical recipe's 34%.
- More sugar than 76% of recipes: 44% of the flour weight against the typical recipe's 21%, about twice as much.
Ingredients (10)
- 1/2 cup unsalted butter (melted)≈ 114 g
- 1/2 cup brown sugar (packed)≈ 110 g
- 2 large eggs≈ 100 g
- 1 cup buttermilk≈ 244 g
- 1/2 tsp baking soda≈ 3 g
- 1/2 tsp salt≈ 3 g
- 1/2 cup oat flour≈ 52 g
- 1/2 cup all purpose flour≈ 63 g
- 1 cup yellow cornmeal≈ 138 g
- 1 1/2 cups blueberries≈ 222 g
flour 253 gbatter 1048 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 share55% · 65th percentile · median 53%
- Buttermilk97% · 59th percentile · median 93%
- Fat45% · 84th percentile · median 29%
- Sugar44% · 77th percentile · median 21%
- Egg40% · 86th percentile · median 34%
- Leavening1.2% · 4th percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 35 minutes
- median 25 minutes
Keep exploring
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