Zucchini Cornbread
theviewfromgreatisland.com · 2013 · 12 servings
Against 250 cornbread recipes
Less buttermilk than 93% of recipes and less cornmeal share than 86%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less buttermilk than 93% of recipes: 63% of the flour weight against the typical recipe's 93%.
- 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%.
Ingredients (10)
- 3/4 cup yellow cornmeal≈ 104 g
- 1 1/4 cup all purpose flour≈ 156 g
- 2 tsp baking powder≈ 9 g
- 1/2 tsp baking soda≈ 3 g
- 1/2 tsp salt≈ 3 g
- 1/2 cup unsalted butter, melted and cooled≈ 114 g
- 1/2 cup sugar≈ 100 g
- 2 large eggs≈ 100 g
- 2/3 cup buttermilk≈ 163 g
- 1 packed cup shredded zucchini≈ 124 g
flour 260 gbatter 875 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%
- Buttermilk63% · 6th percentile · median 93%
- Fat44% · 81st percentile · median 29%
- Sugar39% · 71st 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
- 25 to 35 minutes
- median 25 minutes
Keep exploring
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