Grammy's Kitchen · Cornbread · Cast Iron Skillet Cornbread
One of 53 cornbread recipes we measured
It ranks #51 of 53 for moistness among the cornbread recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 142% | 102% |
| total sugar | 0% | 47% |
| egg | 83% | 83% |
| leavener | 28% | 7% |
| salt | 13% | 2% |
| liquid | 600% | 203% |
| acid | 50% | 0% |
| 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.
| 122 g | 1 cup cornmeal ((122g)) |
| 60 g | 1/2 cup all-purpose flour ((60g)) |
| 8 g | 1 tsp salt ((8g)) |
| 14 g | 1 Tbsp baking powder ((14g)) |
| 30 g | 2 Tbsp apple cider vinegar ((30g)) |
| 360 g | 1 1/2 cups milk ((360g)) |
| 50 g | 1 egg ((50g)) |
| 3 g | 1/2 tsp baking soda ((3g)) |
| 57 g | 1/4 cup butter (melted (57g)) |
| 28 g | 2 Tbsp butter OR bacon grease ((28g)) |
Method: 8 steps, published by dontwastethecrumbs.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.