Froggy's 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 + buttermilktop 8% of all pairs
   Smell alikemoderate
   Cooked together3,721 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

4. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

5. Buttermilk + buttertop 20% of all pairs
   Smell alikemoderate
   Cooked together2,674 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

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

Cornmeal

Provides the main body and the grainy, crumbly structure of the bread.

Flour

Adds gluten-forming structure so the bread holds together rather than crumbling entirely.

Eggs

Bind the batter and help set the crumb as it bakes.

Buttermilk

Supplies moisture and acidity that keeps the crumb tender.

Butter

Adds fat for richness and a softer texture, and helps the crust brown.

The step that matters