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Bread

Bread Cornbread, Muffins

A collection of bread, cornbread, and muffin recipes using wheat flour, cornmeal, milk, eggs, butter, sugar, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 24 ingredients
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Why it works: Wheat and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Bread Cornbread, Muffins

Ingredients

Directions

Make the first batter

  1. Take 1 cup sifted wheat flour, 1 cup cornmeal, 2 level teaspoons baking powder, 1 teaspoon salt, 1 rounded tablespoon sugar, 1 cup sweet milk, 1 well beaten egg, and 2 tablespoons melted butter. Mix and beat for 5 minutes.

  2. Bake in a quick oven for 20 minutes.

Make the second batter

  1. Take 1 cup cornmeal, 1 cup flour, 1 cup sugar, 4 teaspoons salt, 1 cup milk, 1 egg, and 1 tablespoon melted butter. Mix ingredients, add milk and egg, well beaten, and butter.

  2. Bake in shallow buttered pan 20 minutes in hot oven.

Make the third batter

  1. Put into a sieve 1 cup wheat flour, 1 cup cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and a pinch of salt. Sift this into a large bowl and add to it 2 tablespoons melted butter and 1 cup milk.

  2. Beat 1 egg in a cup and fill cup with milk. Add this to batter and stir just long enough to mix.

  3. Bake 20 to 30 minutes in a shallow pan.

Make the bread sticks and nut bread

  1. To a little bread dough add some butter. Mix thoroughly and roll in small sticks.

  2. Let rise and bake to a light brown, leaving them in the oven until dry. Serve as a wrapper.

  3. Combine two eggs, 1 cup milk, 1 cup sugar, 1 teaspoon salt, 1 cup nut meats, 4 cups flour, and 4 teaspoons baking powder. Let rise 20 minutes.

  4. Bake nearly an hour. Mix the eggs, sugar, and salt. Add milk and flour as for cake (a little at a time). Add nuts last.

Nutrition, whole recipe (rough)

910Calories
30 gProtein
27 gFat
137 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Wheatnot in our table0
Nutnot in our table0
Meatnot 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 a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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 + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Wheat flour
Provides the main structure that holds the crumb together as the batter sets.
Eggs
Bind the batter and add structure and richness to the crumb.
Baking powder
Releases gas in the batter, making the bread rise and lighten.
Cornmeal (in the method)
Gives the bread its coarse, grainy texture and corn flavor.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Sugar
Adds sweetness and helps the crust brown during baking.

The step that matters

Add the egg-milk mixture and stir just long enough to mix. Stirring a batter that contains flour too much develops gluten, which makes quick breads tough and dense. Stop once the dry ingredients are just moistened, leaving small lumps.

“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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