Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Hominy Bread
Ingredients
Directions
Prepare
Preheat oven to 350°F (175°C).
Grease a large baking dish or two loaf pans.
Make the batter
In a large bowl combine grits, cornmeal, baking powder, salt, butter, and sugar.
In another bowl beat 2 eggs thoroughly, then add milk and mix together completely.
Add egg and milk mixture to dry ingredients.
Bake
Pour mixture into pan(s).
Bake in preheated oven for 35 minutes, until golden brown and a knife inserted in the bread comes out clean.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 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.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Cooked hominy grits
- Provides the bulk and a tender, moist crumb in the bread.
- Cornmeal
- Gives the bread its structure and a coarse, grainy texture.
- Baking powder
- Releases gas in the batter so the bread rises and lightens.
- Eggs
- Bind the batter and set during baking to hold the bread together.
- Milk
- Adds moisture and hydrates the cornmeal and grits for a softer crumb.
- Butter
- Adds fat for richness and a tender texture.
The step that matters
Bake until a knife comes out clean. Baking powder and eggs set the batter as it heats, but pulling the bread too early leaves a wet, dense center. A clean knife test shows the interior has fully set.
“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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