Grammy's Kitchen · Cornbread · Skillet Cornbread
One of 53 cornbread recipes we measured
from www.allrecipes.com
180 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 59% | 102% |
| total sugar | 0% | 47% |
| egg | 83% | 83% |
| leavener | 13% | 7% |
| salt | 4% | 2% |
| liquid | 254% | 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.
| 305 g | 1.25 cups milk |
| 1 cup cornmeal | |
| 120 g | 1 cup all-purpose flour |
| 16 g | 4 teaspoons baking powder |
| 4 g | 0.75 teaspoon kosher salt |
| 100 g | 2 eggs, beaten |
| 57 g | 0.25 cup unsalted butter, melted |
| 14 g | 1 tablespoon vegetable oil |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Perfect basic cornbread recipe that you can as a base recipe that is good as is, but if you like to "doctor up" recipes, this is the perfect base. If you want sweet corn bread just add sugar -- up to 1/4 cup. If you want buttermilk cornbread use buttermilk a” — a cook, 5.0★
“I chose this after searching for a low-sugar recipe, because my usual recipe is super-sweet and I wanted to add green onion and shredded cheddar. It was surprisingly moist! My kids found this to be bland and dry but they are used to what I find to be an overly” — a cook, 4.0★