Southern · bread
Cornbread
Cornbread reads richness 6.0, sweetness 5.6 and sourness 3.7 on Palate's 0–10 flavor X-ray — a Southern bread, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 5.6 / 10
- Sour & Bright — 3.7 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 6.2 / 10
- Aromatic & Spice — 0.5 / 10
The measured notes (of 18)
Richness 6.0 · Sweetness 5.6 · Sourness 3.7 · Salinity 3.6 · Funk & Ferment 2.5 · Umami 2.0 · Earthy 1.6 · Nutty 0.7 · Herbaceous 0.5
What's in it (8)
- 1 1/2 cups yellow
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 eggs
- 3 tbsp butter, melted
- 1 tbsp sugar (optional)
Time & effort: about 40 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 131.2 kcal, 4 g protein, 6.1 g fat, 15.5 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Preheat a cast-iron skillet with butter in a 425°F oven.
- Whisk together cornmeal, flour, baking powder, and salt, then mix in buttermilk, eggs, and melted butter.
- Pour batter into the hot skillet and bake 20 to 25 minutes until golden and a toothpick comes out clean.
Dishes with a similar flavor shape
- Peggy’S Cornbread — American
- Rúgbrauð (Icelandic Dark Rye Bread) — Icelandic
- Pastelitos Criollos — Argentine
- Bergensk Fiskesuppe (Bergen Fish Soup) — Norwegian
- Ensaymada (Soft Brioche with Butter, Sugar and Kesong Puti) — Filipino
Keep reading: what richness, sweetness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.