Grammy's Kitchen · Cornbread · Southern Buttermilk Cornbread
One of 53 cornbread recipes we measured
from mytxkitchen.com
12 cooks on mytxkitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 76% |
| total sugar | 31% | 67% |
| egg | 42% | 83% |
| leavener | 7% | 7% |
| salt | 2% | 3% |
| liquid | 204% | 204% |
| 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.
| 120 g | 1 cup all-purpose flour |
| 1 cup cornmeal | |
| 38 g | 3 Tablespoons sugar |
| 6 g | 1 1/2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon table salt |
| 245 g | 1 cup buttermilk |
| 57 g | 1/4 cup vegetable oil or melted butter |
| 50 g | 1 egg, (lightly beaten) |
Method: 3 steps, published by mytxkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just dice a fresh jalapeño pepper and add as much as you want. I would make sure to leave the seeds out. 😉” — a cook, 5★