Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
from tastesbetterfromscratch.com
41 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 102% |
| total sugar | 64% | 47% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 67% | 83% |
| leavener | 4% | 7% |
| salt | 4% | 2% |
| liquid | 163% | 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.
| 150 g | 1 1/4 cups all-purpose flour |
| 3/4 cup yellow cornmeal | |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 53 g | 1/4 cup light brown sugar |
| 6 g | 1 teaspoon salt |
| 114 g | 1/2 cup unsalted butter (, melted and slightly cooled) |
| 245 g | 1 cup buttermilk |
| 42 g | 2 Tablespoons honey |
| 100 g | 2 eggs |
| 22 g | 1-2 fresh jalapeño peppers (, seeded and minced) |
| 113 g | 1 heaping cup shredded cheddar cheese (, or pepperjack cheese, (optional)) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a hit. Perfectly moist and fluffy. We omitted the cheddar cheese (personal preference) and used whole milk instead of buttermilk and I wouldn’t have known the difference with the milk differences. We baked it in a skillet and did half with jalapeños a” — a cook, 5.0★
“I made this last night. After 30m it was still completely wet in the middle. I had thought it was done so I pulled and tried to slice and it was a mess. I baked another 20m and it was better but still very moist and dense in the center. Any ideas?” — a cook, 3.0★