Corn Bread II

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. Sugar + buttermilktop 9% of all pairs
   Smell alikestrong
   Cooked together2,973 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

2. Sugar + vinegartop 15% of all pairs
   Smell alikemoderate
   Cooked together20,806 recipes

   Shared aroma: beta-damascenone (apple, rose).

3. Egg + milktop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

   Shared aroma: 2-nonenal (fatty, green).

4. Sugar + milktop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Sugar + eggtop 21% of all pairs
   Smell alikemoderate
   Cooked together122,807 recipes

   Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 structure of the bread.

Buttermilk

Adds acidity that reacts with baking soda and keeps the crumb tender.

Baking soda

Reacts with the acid in the buttermilk to produce gas that helps the bread rise.

Baking powder

Releases gas during baking to give additional lift and a lighter texture.

Egg

Binds the batter and helps set the structure as it bakes.

Vegetable oil

Adds fat that keeps the crumb moist and tender.