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Double-corn Brunch Bake

A baked cornmeal dish with whole kernel corn, onions, eggs, and salsa topping.

From the Recipes Wiki (Fandom) · 12 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 ↓

Double-corn Brunch Bake

Oven350°F
Time25 to 30 minutes

Ingredients

Directions

Make the batter

  1. In a medium saucepan over medium heat, cook onion in oil, stirring occasionally, until tender, 4 to 5 minutes.

  2. Meanwhile, drain corn, reserving the liquid. Add water to the liquid to make 1 cup.

  3. Add the liquid mixture and cornmeal to the onions. Cook and stir until the mixture boils. Remove from heat.

  4. Thoroughly blend in milk, eggs, and corn. In a small bowl, stir together flour, baking powder, and salt. Stir the dry mixture into the cornmeal mixture.

Bake and serve

  1. Pour into a greased 9 x 9 x 2-inch baking pan. Bake in a preheated 350°F oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

  2. Top with salsa to taste. To serve, cut into squares.

Nutrition, whole recipe (rough)

952Calories
33 gProtein
30 gFat
141 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Salt1 tsp (6g)0
Taconot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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).

  2. Onion + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Bind the batter and add structure as the cornbread sets in the oven.
Egg whites
Add lift and structure, helping the crumb set light and tender.
Corn meal
Provides the cornbread's base texture and characteristic flavor.
Flour
Adds structure so the cornbread holds its shape when cut.
Baking powder
Releases gas in the batter, causing the cornbread to rise in the oven.
Nonfat milk
Adds moisture and softness to the batter.

The step that matters

Stir the dry mixture in gently and bake once it is combined. Once flour and baking powder are added, they begin to build structure and release gas. Overmixing develops too much gluten and can toughen the crumb, while letting the batter sit can weaken the rise. Baking promptly keeps the texture light.

Swap the onion

How well each one fits the dish's main ingredients (corn, egg, milk, flour, sauce):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against corn, egg, milk, flour, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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