Mexican Cornbread

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 + corntop 13% of all pairs
   Smell alikemoderate
   Cooked together6,165 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Cream + cheddar cheesetop 14% of all pairs
   Smell alikemoderate
   Cooked together1,036 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

3. Cheddar cheese + corntop 15% of all pairs
   Smell alikemoderate
   Cooked together669 recipes

   Shared aroma: guaiacol (smoky, sweet).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Flour + cheddar cheesetop 17% of all pairs
   Smell alikelow
   Cooked together2,592 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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.

All-purpose flour

Provides gluten-based structure so the cornbread holds its shape when cut.

Baking powder

Releases gas in the batter so the cornbread rises and turns light.

Sour cream

Adds moisture, fat and tang, keeping the crumb tender.

Yellow cornmeal

Gives the cornbread its characteristic corn flavor and grainy texture.

Cheddar cheese

Melts through the batter and adds richness and savory flavor.