Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Corn Meal Pudding Bread
Ingredients
Directions
Prepare
Sift one pint of cornmeal before measuring.
Measure one pint of milk.
Heat half a pint of water until hot but not boiling.
Add one teaspoonful of salt to the hot water.
Make the batter
Pour the hot salted water over the cornmeal.
Mix well, then add the two eggs and beat them lightly.
Melt the lard and pour it in last.
Bake
Pour the batter into a well-greased pan.
Ensure the stove is hot or the meal will settle.
Bake for one hour.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| 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.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 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
- Cornmeal (in the method)
- Its starch swells in hot liquid and sets with the eggs to give the bread its body.
- Eggs
- Bind the batter and help it set as it bakes.
- Milk
- Adds moisture and softness to the batter.
- Lard
- Adds fat for tenderness and a richer crumb.
The step that matters
Pour the hot salted water over the cornmeal while the water is hot. Cornmeal starch needs heat to swell and thicken the batter. If the liquid or stove is not hot enough, the meal settles to the bottom instead of holding evenly in the batter.
“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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