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Baked Cheese Wedges

A baked batter of flour, milk, egg, and Muenster cheese, cut into wedges.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Baked Cheese Wedges

Oven425°F
Time40 minutes

Ingredients

Directions

Make the batter

  1. Beat the egg in a bowl with a whisk. Add the flour and half the milk until smooth. Then add the remainder of the milk, salt, and pepper. Let the batter stand for one hour.

  2. Coarsely grate the cheese, divide it in half, and stir half into the batter.

Bake and serve

  1. Grease an 8‑inch Pyrex pie plate, pour in the batter, and bake in a 425‑degree oven for 40 minutes until puffed and brown.

  2. Scatter the remaining half of the cheese on top and bake just until the cheese melts. When slightly cool, cut into 24 narrow wedges.

Nutrition, whole recipe (rough)

803Calories
35 gProtein
24 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
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. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

Flour and milk 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

Egg
Binds the batter and helps it puff and set as it bakes.
Flour
Provides the structure that holds the baked custard-like batter together.
Milk
Hydrates the flour and gives the batter its moist, tender body.
Muenster cheese
Melts into the batter and on top, adding richness, flavor, and browning.

The step that matters

Baking the batter before adding the top cheese. Baking until puffed and browned sets the egg and flour structure first, so the batter rises and holds before the cheese is scattered on top. Underbaking leaves it soft and collapsed, while overbaking dries it and makes the cheese tough.

“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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