Grammy's Kitchen · Cornbread · Cornbread Cake
One of 53 cornbread recipes we measured
from thecozyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 142% | 102% |
| total sugar | 297% | 47% |
| egg | 62% | 83% |
| leavener | 4% | 7% |
| salt | 2% | 2% |
| liquid | 163% | 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.
| 1/2 cup yellow cornmeal | |
| 240 g | 2 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 227 g | 1 cup unsalted butter, room temp |
| 250 g | 1 1/4 cups granulated sugar |
| 150 g | 3 eggs, room temp |
| 9 g | 2 teaspoons pure vanilla extract |
| 42 g | 2 tablespoons honey |
| 368 g | 1 1/2 cups buttermilk, room temp |
| 114 g | 1/2 cup unsalted butter, room temp |
| 400 g | 2 cups powdered sugar |
| 2 g | 1/2 teaspoon pure vanilla extract |
| 21 g | 1 tablespoon honey |
| 1 g | 1/8 teaspoon salt |
| 23 g | 1 to 2 tablespoons milk |
Method: 13 steps, published by thecozyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.