Grammy's Kitchen · Cornbread · Skillet Cornbread
One of 53 cornbread recipes we measured
from tastesbetterfromscratch.com
30 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 65% | 102% |
| total sugar | 33% | 47% |
| egg | 67% | 83% |
| leavener | 10% | 7% |
| salt | 4% | 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 cup cornmeal (, fine ground ) | |
| 150 g | 1 1/4 cups all-purpose flour |
| 12 g | 1 Tablespoon baking powder |
| 6 g | 1 teaspoon salt |
| 2 g | 1/2 teaspoon baking soda |
| 245 g | 1 cup buttermilk* (, room temperature) |
| 50 g | 1/4 cup granulated sugar* |
| 54 g | 1/4 cup vegetable or canola oil |
| 100 g | 2 eggs (, room temperature) |
| 77 g | 1/2 cup frozen corn (, thawed and excess moisture drained ) |
| 77 g | 1/2 cup creamed corn |
| 43 g | 3 Tablespoons salted butter (, room temperature, cut into pieces, or use bacon grease) |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“From a French reader: I came across your web site as I searched a recipe for peach cobbler (which I had tasted while living in London). Sadly your recipe did not match my memory but I liked the creamy white chicken chili recipe and decided to try the cornbread” — a cook, 5.0★
“This recipe is truly the best cornbread I've ever tasted. I've even completely overcooked it by almost 15 minutes and while it came out dry, it still tasted great and was an excellent side dish for my saucy dish. My husband absolutely raves over this cornbr” — a cook, 5.0★