Cheddar Jalapeno Cornbread

yellowblissroad.com · 2019 · 9 servings

Against 250 cornbread recipes

More fat than 87% of recipes and less egg than 88%.

How it compares

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

More fat than 87% of recipes: 49% of the flour weight against the typical recipe's 29%.
Less egg than 88% of recipes: 19% of the flour weight against the typical recipe's 34%.
Less salt than 88% of recipes: 0.3% of the flour weight against the typical recipe's 1.3%, under a third as much.
Less leavening than 75% of recipes: 2.9% of the flour weight against the typical recipe's 4.1%.

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

1 cup cornmeal≈ 138 g
1 cup all-purpose flour≈ 125 g
1 teaspoon baking powder≈ 4.6 g
1/2 teaspoon baking soda≈ 3 g
1/8 teaspoon salt≈ 0.8 g
1/2 cup unsalted butter (melted and slightly cooled)≈ 114 g
1/3 cup granulated sugar≈ 67 g
2 Tablespoons honey≈ 42 g
1 large egg≈ 50 g
¼ cup milk≈ 61 g
¾ cup sour cream≈ 173 g
2 ½ cups sharp Cheddar cheese (grated, divided)≈ 593 g
3 tablespoons chopped green onions (white and green parts, plus extra for garnish, 3 scallions (reserve mostly greens for the garnish))≈ 44 g
2-3 tablespoons seeded and minced fresh jalapeno peppers (about 2 medium)≈ 37 g
2 medium sized jalapenos (sliced into 9 round coins, seeds removed, for garnish)n/a
1 tablespoon butter (melted)≈ 14 g

flour 263 gbatter 1465 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.