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Bread

Soft Corn-bread

A batter of hominy, milk, butter, cornmeal, eggs, and salt baked into a soft loaf.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Soft Corn-bread

Ingredients

Directions

Make the batter

  1. Mix a tablespoonful of butter with two cupfuls of hot boiled hominy or of rice.

  2. Add two or three well-beaten eggs.

  3. Add slowly two cupfuls of milk.

  4. Add a cupful of white cornmeal and a dash of salt.

  5. Turn the mixture, which should be of the consistency of pancake batter, into a deep dish.

Bake and serve

  1. Bake about an hour.

  2. Serve it with a spoon from the same dish in which it is baked.

Nutrition, whole recipe (rough)

329Calories
14 gProtein
25 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Salt1 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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked 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

Eggs
Bind the batter and help set the bread's structure as it bakes.
Milk
Adds moisture and loosens the batter to a pourable, pancake-like consistency.
White cornmeal
Provides the main body and corn flavour of the bread.
Hominy
Adds soft, moist texture and corn flavour to the batter.
Butter
Adds richness and fat, contributing tenderness and flavour.

The step that matters

Turn the mixture into a deep dish at pancake-batter consistency. Batter that is too thick bakes dense and dry, while batter that is too thin will not set into a soft, spoonable bread. Adding the milk slowly helps the eggs and cornmeal blend evenly so the texture is consistent throughout.

“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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