Grammy's Kitchen · Cornbread · Cast Iron Skillet Cornbread
One of 53 cornbread recipes we measured
from www.texanrecipes.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 126% | 102% |
| total sugar | 0% | 47% |
| egg | 167% | 83% |
| leavener | 20% | 7% |
| salt | 10% | 2% |
| liquid | 408% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 1/2 cups yellow cornmeal | |
| 60 g | 1/2 cup all-purpose flour |
| 12 g | 1 tbsp baking powder |
| 6 g | 1 tsp kosher salt |
| 245 g | 1 cup buttermilk |
| 100 g | 2 large eggs |
| 76 g | 1/3 cup bacon grease or melted butter, plus more for the skillet |
Method: 4 steps, published by www.texanrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.