Grammy's Kitchen · Cornbread · Old-Fashioned Southern Cornbread | Cast Iron
One of 53 cornbread recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 59% | 102% |
| total sugar | 0% | 47% |
| egg | 83% | 83% |
| leavener | 12% | 7% |
| salt | 6% | 2% |
| liquid | 306% | 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 yellow cornmeal (regular grind, such as Quaker) | |
| 120 g | 1 cup all-purpose flour |
| 12 g | 1 tablespoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 8 g | 1 1/4 teaspoons kosher salt |
| 100 g | 2 large eggs |
| 368 g | 1 1/2 cups buttermilk |
| 57 g | 4 tablespoons unsalted butter (melted) |
| 14 g | 1 tablespoon neutral oil or bacon drippings (for skillet) |
| Freshly ground black pepper | |
| Additional bacon drippings for flavor |
Method: 8 steps, published by www.passportkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.