Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
from www.foodandwine.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 58% | 102% |
| total sugar | 71% | 47% |
| egg | 95% | 83% |
| leavener | 6% | 7% |
| salt | 4% | 2% |
| liquid | 56% | 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.
| 14 g | 1 tablespoon olive oil |
| 30 g | 0.25 cup finely chopped seeded jalapeños |
| 37 g | 0.25 cup finely chopped red bell pepper |
| 38 g | 0.25 cup fresh or thawed frozen corn kernels |
| 150 g | 0.75 cup sugar |
| 118 g | 1/2 cup water |
| 109 g | 0.5 cup vegetable oil |
| 210 g | 1.75 cups all-purpose flour |
| 1.25 cups medium-grind cornmeal | |
| 12 g | 1 tablespoon baking powder |
| 9 g | 1.5 teaspoons kosher salt |
| 200 g | 4 large eggs (lightly beaten) |
Method: 3 steps, published by www.foodandwine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.