Grammy's Kitchen · Cornbread · My Favorite Cornbread
One of 53 cornbread recipes we measured
from sallysbakingaddiction.com
451 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 90% | 102% |
| total sugar | 88% | 47% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 40% | 83% |
| leavener | 5% | 7% |
| salt | 1% | 2% |
| liquid | 196% | 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.
| 120 g | 1 cup (120g) fine cornmeal |
| 125 g | 1 cup (125g) all-purpose flour (spooned & leveled) |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 1 g | 1/8 teaspoon salt |
| 113 g | 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled |
| 67 g | 1/3 cup (67g) packed light or dark brown sugar |
| 42 g | 2 Tablespoons (30ml) honey |
| 50 g | 1 large egg, at room temperature |
| 245 g | 1 cup (240ml) buttermilk, at room temperature* |
Method: 4 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It is delicious. It is the only cornbread recipe we use!!!” — a cook, 5.0★