Grammy's Kitchen · Cornbread · Sweet Cornbread Cake
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 | 63% | 102% |
| total sugar | 81% | 47% |
| egg | 56% | 83% |
| leavener | 7% | 7% |
| salt | 2% | 2% |
| liquid | 170% | 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 | |
| 360 g | 3 cups flour |
| 250 g | 1 1/4 cups sugar |
| 24 g | 2 tablespoons baking powder |
| 6 g | 1 teaspoon salt |
| 227 g | 1 cup unsalted butter (, melted) |
| 42 g | 2 tablespoons honey |
| 200 g | 4 large eggs |
| 612 g | 2 1/2 cups buttermilk |
Method: 5 steps, published by dinnerthendessert.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.