Name: Cornbread I
Ingredients: 1 cup Baking Mix; 1 cup cornmeal; 2 tablespoons sugar; 1 cup water; 2 tablespoons vegetable oil or canned applesauce; 2 tablespoons egg mix + ¼ cup water (or 1 egg)

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cornbread I

Oven400°F

Time20 minutes

Ingredients

Directions

Prepare

Preheat oven to 400°F.
Spray a 9x9 inch pan with nonstick cooking spray.

Mix and bake

Combine baking mix, cornmeal, and sugar in a large bowl.
Add water, oil, and egg; stir until just blended. Do not over stir.
Pour into pan. Bake 20 minutes at 400°F.

Nutrition, whole recipe (rough)

246Calories

6 gProtein

19 gFat

13 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	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.

Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baking mix: Provides the flour, leavening and fat that give the cornbread its structure and rise.
Cornmeal: Gives the cornbread its characteristic grainy texture and corn flavor.
Sugar: Adds sweetness and helps the crust brown during baking.
Egg: Binds the batter and adds structure and richness to the crumb.