Grammy's Kitchen · Cornbread · Cast Iron Skillet Cornbread
One of 53 cornbread recipes we measured
from cookingformysoul.com
12 cooks on cookingformysoul.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 | 106% | 76% |
| total sugar | 83% | 67% |
| egg | 83% | 83% |
| leavener | 9% | 7% |
| salt | 2% | 3% |
| liquid | 306% | 204% |
| 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.
| 114 g | 1/2 cup unsalted butter |
| 120 g | 1 cup all-purpose flour (spooned and leveled) |
| 1 cup yellow cornmeal (spooned and leveled) | |
| 100 g | 1/2 cup granulated sugar |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon Kosher salt |
| 245 g | 1 cup buttermilk |
| 122 g | 1/2 cup whole milk |
| 100 g | 2 large eggs (at room temperature) |
| 14 g | 1 tablespoon unsalted butter (to grease the skillet) |
Method: 8 steps, published by cookingformysoul.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.