Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
134 cooks on emilyquickdinners.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 57% | 102% |
| total sugar | 67% | 47% |
| egg | 42% | 83% |
| leavener | 8% | 7% |
| salt | 2% | 2% |
| liquid | 203% | 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 | |
| 120 g | 1 cup plus 1 tablespoon all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 3 g | 1/2 teaspoon sea salt |
| 1 g | 1/4 teaspoon baking soda |
| 244 g | 1 cup almond milk |
| 50 g | 1 large egg |
| 80 g | 1/4 cup maple syrup |
| 54 g | 1/4 cup extra-virgin olive oil or any neutral oil |
| 4 scallions (chopped, reserve some for topping) | |
| 90 g | 3/4 cup seeded and diced jalapeño peppers (2 to 3 peppers, reserve some for topping) |
| 85 g | 3/4 cup shredded cheddar cheese |
| 14 g | 1 tablespoon butter (for greasing the pan) |
| Honey butter |
Method: 7 steps, published by emilyquickdinners.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.