Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
from recipesamys.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 102% |
| total sugar | 42% | 47% |
| egg | 83% | 83% |
| leavener | 10% | 7% |
| salt | 5% | 2% |
| liquid | 204% | 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 all-purpose flour |
| 12 g | 1 tablespoon baking powder |
| 6 g | 1 teaspoon salt |
| 50 g | 1/4 cup granulated sugar (optional, adjust to taste) |
| 245 g | 1 cup buttermilk |
| 100 g | 2 large eggs |
| 114 g | 1/2 cup melted butter (or vegetable oil) |
| 38 g | 2–3 jalapeños, seeded and finely chopped (adjust heat level to taste) |
| 113 g | 1 cup shredded cheddar cheese (optional but recommended) |
| 77 g | 1/2 cup corn kernels (optional for texture) |
Method: 11 steps, published by recipesamys.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.