Vidalia Onion Cornbread

theviewfromgreatisland.com · 2020 · 10 servings

Against 250 cornbread recipes

No sugar, unlike 92% of recipes and more buttermilk than 90%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

No sugar at all, where 92% of recipes use some (most of those 14 to 44% of the flour weight).
More buttermilk than 90% of recipes: 152% of the flour weight against the typical recipe's 93%.
More cornmeal share than 85% of recipes: 69% of the flour weight against the typical recipe's 53%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 Tbsp olive oil (or other vegetable oil. *See Notes)≈ 27 g
1 large (or 2 medium) Vidalia onions (peeled and sliced into 1/4 inch thick rounds. *See Notes)n/a
2 cups yellow cornmeal≈ 276 g
1 cup flour≈ 125 g
1 Tbsp baking powder≈ 14 g
1 tsp onion salt (or powder (increase the salt if you use this))≈ 6 g
1/2 tsp kosher salt≈ 2 g
1/2 cup packed shredded cheddar cheese (or other cheese, such as Gruyere)≈ 119 g
2 large eggs≈ 100 g
2 1/2 cups buttermilk≈ 610 g
6 Tbsp unsalted butter (melted)≈ 85 g

flour 401 gbatter 1364 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.