Cornbread Muffins
yellowblissroad.com · 2021 · 12 muffins
Against 250 cornbread recipes
More egg than 98% of recipes and more leavening than 93%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More egg than 98% of recipes: 69% of the flour weight against the typical recipe's 34%, about twice as much.
- More leavening than 93% of recipes: 6.4% of the flour weight against the typical recipe's 4.1%.
- Less cornmeal share than 81% of recipes: 42% of the flour weight against the typical recipe's 53%.
- More sugar than 80% of recipes: 46% of the flour weight against the typical recipe's 21%, about twice as much.
Ingredients (9)
- ¼ cup canola or vegetable oil≈ 55 g
- 1 cup sour cream≈ 230 g
- 15 ounces canned creamed corn425 g
- 3 large eggs≈ 150 g
- ⅔ cup yellow cornmeal≈ 92 g
- 1 cup all-purpose flour≈ 125 g
- ½ cup granulated sugar≈ 100 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon salt≈ 3 g
flour 217 gbatter 1194 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 share42% · 18th percentile · median 53%
- Buttermilk106% · 64th percentile · median 93%
- Fat25% · 38th percentile · median 29%
- Sugar46% · 81st percentile · median 21%
- Egg69% · 99th percentile · median 34%
- Leavening6.4% · 95th percentile · median 4.1%
- Salt1.4% · 58th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 18 to 20 minutes
- median 25 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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