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Bread

Blue Corncob Bread

A quick, moist bread made with blue cornmeal, all-purpose flour, buttermilk, and butter.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blue Corncob Bread

Oven425°F

Ingredients

Directions

Prepare

  1. Preheat oven to 425°F.

  2. Grease 2 corn‑stick pans, 9‑inch cast‑iron skillet or 9‑inch cake pan, and set aside.

  3. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

  4. Combine eggs and buttermilk in a separate bowl.

Make and bake the batter

  1. Gradually stir wet ingredients into dry ingredients, and mix well.

  2. Add melted butter, and gently stir again. Do not overstir mixture.

  3. Spoon batter into prepared pan or pans.

  4. Bake 10 to 15 minutes if using cornstick pans. Bake 25 to 30 minutes, or until firm, if using cake pan or skillet.

Serve

  1. Remove from oven, and serve.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Blue cornmeal
Provides the main body and the corn flavor and color of the bread.
All-purpose flour
Adds gluten-based structure so the bread holds together and is less crumbly.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Buttermilk
Adds moisture and tang, and its acidity reacts with the leavening to help it rise.
Baking soda
Reacts with the buttermilk's acidity to produce gas that lightens the batter.
Baking powder
Provides additional lift so the cornbread rises in the oven.

The step that matters

Do not overstir the batter. Stirring develops gluten in the flour, which makes cornbread tough and dense. Mixing only until combined keeps 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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