Grammy's Kitchen · Cornbread · Homemade Cornbread
One of 53 cornbread recipes we measured
from www.bettycrocker.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 102% |
| total sugar | 83% | 47% |
| egg | 42% | 83% |
| leavener | 10% | 7% |
| salt | 2% | 2% |
| liquid | 203% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 1/4 cup salted butter, melted |
| 244 g | 1 cup milk |
| 50 g | 1 large egg |
| 1 1/4 cups yellow, white, or blue cornmeal | |
| 120 g | 1 cup Gold MedalTM All Purpose Flour |
| 100 g | 1/2 cup sugar |
| 12 g | 1 tablespoon baking powder |
| 3 g | 1/2 teaspoon salt |
| Softened butter | |
| Honey |
Method: 6 steps, published by www.bettycrocker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.