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Bread

Eggless Corn Bread

Eggless corn bread made with cornmeal, baking soda, baking powder, sour milk, sweet milk, sweetener, shortening, and baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Eggless Corn Bread

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Sift together the corn meal, salt, baking powder, and baking soda.

  2. Dissolve the sweetening in the sour milk and add to the sifted dry ingredients.

  3. Add the melted shortening and mix well.

Bake

  1. Pour the batter into a greased shallow tin.

  2. Bake at 350°F (175°C) for 25 to 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn meal
Provides the main body and grainy structure of the cornbread.
Baking soda
Reacts with the sour milk to produce gas that lifts the batter.
Baking powder
Adds additional leavening so the cornbread rises in the oven.
Sour milk
Its acidity activates the baking soda and adds tang and tenderness.
Shortening
Adds fat that tenderizes the crumb and keeps it moist.

The step that matters

Dissolve the sweetening in the sour milk and add to the sifted dry ingredients. Mix the wet and dry ingredients only until combined and don't overwork the batter. Once the liquid meets the leavening, gas forms quickly, so the batter should go into the tin promptly to keep the rise and keep the crumb tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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