Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
It ranks #3 of 53 for sweetness perceived among the cornbread recipes we compared. 2 cooks on www.thepioneerwoman.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 133% | 102% |
| total sugar | 21% | 47% |
| egg | 83% | 83% |
| leavener | 24% | 7% |
| salt | 15% | 2% |
| liquid | 612% | 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.
| 30 g | 2 jalapeño peppers |
| 1 c. fine cornmeal | |
| 60 g | 1/2 c. all-purpose flour |
| 12 g | 1 tbsp. granulated sugar |
| 12 g | 1 tbsp. baking powder |
| 8 g | 1 tbsp. chili powder |
| 9 g | 1 1/2 tsp. kosher salt |
| 2 g | 1/2 tsp. baking soda |
| 245 g | 1 c. buttermilk |
| 122 g | 1/2 c. milk |
| 50 g | 1 large egg |
| 51 g | 1/4 c. vegetable shortening, melted |
| 28 g | 2 tbsp. salted butter |
Method: 4 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I truly enjoy the taste of this recipe. It has a little kick from from the jalapenos and chili powder. It is different enough from plain cornbread and doesn't have too much sugar added to it.</p>” — a cook, 5.0★
“<p>This recipe did not turn out for me, it was too crumbly and dry and just too much chili. I wouldn’t make it again. Would have preferred a more moist traditional jalapeno cornbread recipe</p>” — a cook, 3.0★