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Bread

Corn Bread

A quick baked cornbread made with cornmeal, wheat flour, sour and sweet milk, molasses, sugar, butter, egg, salt, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Corn Bread

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Corn Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the batter

  1. In a large bowl, mix the cornmeal, wheat flour, sour milk, sweet milk, and beaten egg.

  2. Add the molasses, sugar, butter, salt, and baking soda to the mixture.

  3. Stir quickly until well combined.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake for about 30-40 minutes or until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cornmeal
Provides the main body and the characteristic grainy, crumbly texture of the cornbread.
Wheat flour
Adds gluten-based structure so the batter holds together after baking.
Sour milk
Its acidity reacts with the baking soda to help the cornbread rise.
Egg
Binds the batter and adds structure and moisture as it sets.
Molasses
Adds sweetness, depth of flavour, and moisture, and helps the crust brown.
Baking soda
Reacts with the acidic sour milk to produce gas that lifts the batter.

The step that matters

Stir quickly until well combined. Once the liquids meet the flour, gluten and gas-forming reactions begin. Overmixing develops too much gluten and knocks out the rising gas, leaving a tough, dense cornbread. Stir just until no dry streaks remain.

“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.

More cornbread recipes

Steamed 78Rye 18Southern 15Molasses 14Indian 11Virginia 11 See all 732 →

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