Grammy's Kitchen · Cornbread · Sweet Cornbread
One of 53 cornbread recipes we measured
from www.foodnetwork.com
41 cooks on www.foodnetwork.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 118% | 102% |
| total sugar | 160% | 47% |
| egg | 125% | 83% |
| leavener | 7% | 7% |
| salt | 2% | 2% |
| liquid | 204% | 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.
| 142 g | 10 tablespoons unsalted butter, melted, plus more for buttering the pan |
| 120 g | 1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note) |
| 1 cup stone-ground cornmeal | |
| 150 g | 3/4 cup sugar |
| 6 g | 1 1/2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon kosher salt |
| 245 g | 1 cup buttermilk |
| 150 g | 3 large eggs |
| 4 g | 1 teaspoon pure vanilla extract |
| 42 g | 2 tablespoons honey |
Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was my first attempt at this recipe and it was ahhh-mazing!!! The texture and flavour was a hit with my husband. I made it in a springform pan and put on a baking sheet (to ensure no leakage)and baked at 35 minutes, and it rose like a charm and was easy” — a cook, 5.0★
“ This cornbread is light and fluffy and delicious. Some cornbread can be heavy but the extra eggs and leavening in this recipe make if rise high and set well in 30 min. My favorite part of cornbread is honey butter spread on top. You don’t need it with this” — a cook, 5.0★