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Dessert

Swazi Cornbread

A cornmeal and wheat flour cornbread with eggs and milk, baked until golden.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Swazi Cornbread

Oven190 °C
Time30 minutes

Ingredients

Directions

Make the batter

  1. Combine the eggs, flour, baking powder, salt and corn meal together in a bowl.

  2. Add enough milk to make a fairly watery dough.

  3. Allow to stand for five minutes.

Bake

  1. Pour into a tin and bake in an oven pre-heated to 190 °C for 30 minutes, or until cooked through and golden.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Wheatnot 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  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

Eggs
Bind the batter and add structure as the cornbread sets.
Wheat flour
Provides gluten-based structure to hold the cornbread together.
Baking powder
Releases gas in the batter so the cornbread rises in the oven.
Cornmeal (mealie meal)
Gives the cornbread its characteristic flavour and grainy texture.
Milk
Hydrates the flour and cornmeal and adds moisture to the batter.

The step that matters

Adding the milk. The batter should be fairly watery, as the milk hydrates the flour and cornmeal. Too little liquid gives a dry, dense loaf, while too much can make it heavy and slow to set in the oven.

“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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