Mexican Cornbread

wellplated.com · 2023 · 16 pieces

Against 250 cornbread recipes

More egg than 94% of recipes and more cornmeal share than 85%.

How it compares

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

More egg than 94% of recipes: 50% of the flour weight against the typical recipe's 34%.
More cornmeal share than 85% of recipes: 68% of the flour weight against the typical recipe's 53%.
More leavening than 89% of recipes: 6% of the flour weight against the typical recipe's 4.1%.
More buttermilk than 75% of recipes: 121% of the flour weight against the typical recipe's 93%.

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

1/4 cup unsalted butter≈ 57 g
3 tablespoons honey≈ 63 g
1 cup yellow cornmeal (I like medium grind for the texture)≈ 138 g
1/2 cup white whole wheat flour ((or all-purpose flour))≈ 64 g
2 teaspoons baking powder≈ 9 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon kosher salt≈ 2 g
2 eggs (at room temperature)≈ 100 g
1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)≈ 244 g
1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)≈ 356 g
1 can Mexican-style corn (drained (7 ounces; about 1 cup))199 g
1 large jalapeño pepper (seeded, membranes removed, and minced)n/a
2 green onions (chopped, divided (about 1/4 cup))n/a

flour 202 gbatter 1234 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.