Butter Pecan Cornbread
theviewfromgreatisland.com · 2025 · 16 servings
Against 250 cornbread recipes
Less cornmeal share than 86% of recipes and more fat than 79%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less cornmeal share than 86% of recipes: 40% of the flour weight against the typical recipe's 53%.
- More fat than 79% of recipes: 44% of the flour weight against the typical recipe's 29%.
- More egg than 77% of recipes: 39% of the flour weight against the typical recipe's 34%.
- Sugar in the middle half of recipes: 42% of the flour weight against the typical recipe's 21%.
Ingredients (13)
- 1/2 cup unsalted butter≈ 114 g
- 1 cup buttermilk≈ 244 g
- 2 large eggs≈ 100 g
- 1/2 cup brown sugar≈ 110 g
- 1 1/4 cup all purpose flour≈ 156 g
- 3/4 cup cornmeal≈ 104 g
- 2 tsp baking powder≈ 9 g
- 1/2 tsp baking soda≈ 3 g
- 1/2 tsp salt≈ 3 g
- 1/4 tsp cinnamon≈ 0.7 g
- 1 cup pecans, coarsely chopped (and toasted* for best flavor)≈ 110 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 Tbsp butter, melted≈ 28 g
- 1/3 cup pecans, coarsely chopped≈ 37 g
flour 260 gbatter 953 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 share40% · 11th percentile · median 53%
- Buttermilk94% · 55th percentile · median 93%
- Fat44% · 81st percentile · median 29%
- Sugar42% · 75th percentile · median 21%
- Egg39% · 80th percentile · median 34%
- Leavening4.7% · 64th percentile · median 4.1%
- Salt1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 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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