Grammy's Kitchen · Cornbread · Golden Sweet Cornbread
One of 53 cornbread recipes we measured
from www.allrecipes.com
4,258 cooks on www.allrecipes.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 | 61% | 102% |
| total sugar | 111% | 47% |
| egg | 42% | 83% |
| leavener | 12% | 7% |
| salt | 5% | 2% |
| liquid | 203% | 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.
| 120 g | 1 cup all-purpose flour |
| 1 cup yellow cornmeal | |
| 133 g | 0.66666668653488 cup white sugar |
| 14 g | 3.5 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| 244 g | 1 cup milk |
| 73 g | 0.33333334326744 cup vegetable oil |
| 50 g | 1 large egg |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh Holy Cow, this was a lovely recipe--enough so, that my spouse commented that it was very good and hoped I'd make it again. Changes: I doubled the recipe and baked it in a buttered 9x13 pan. Added 1/2t lemon juice to the milk to curdle it and increase the ri” — a cook, 5.0★
“I was looking in comments for substitute for oil. I used 3Tbls melted butter. Tried other ideas from comments and soaked cornmeal in milk about 15 minutes, used 2eggs instead of 1, used 1/3 white and 1/3 brown sugar. Batter seemed very thick. Buttered cast iro” — a cook, 5.0★