Maple Cornbread
theviewfromgreatisland.com · 2020 · 9 -12 servings
Against 250 cornbread recipes
Less buttermilk than 96% of recipes and more cornmeal share than 82%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less buttermilk than 96% of recipes: 51% of the flour weight against the typical recipe's 93%, about half as much.
- More cornmeal share than 82% of recipes: 66% of the flour weight against the typical recipe's 53%.
- More sugar than 84% of recipes: 49% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
Ingredients (9)
- 1 cup corn meal≈ 237 g
- 1 cup all purpose flour≈ 125 g
- 1/2 cup maple sugar≈ 100 g
- 1 Tbsp baking powder≈ 14 g
- 1/2 tsp salt≈ 3 g
- 2 large eggs≈ 100 g
- 3/4 cup buttermilk (or whole milk)≈ 183 g
- 1/4 cup dark maple syrup≈ 78 g
- 1/2 cup butter (melted and cooled)≈ 114 g
flour 362 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 share66% · 83rd percentile · median 53%
- Buttermilk51% · 3rd percentile · median 93%
- Fat31% · 53rd percentile · median 29%
- Sugar49% · 84th percentile · median 21%
- Egg28% · 32nd percentile · median 34%
- Leavening3.8% · 43rd percentile · median 4.1%
- Salt0.8% · 21st percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 10 minutes
- median 25 minutes
Keep exploring
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