Skip to main content
Bread

Corn Bread

A batter of meal, water, milk, butter, yeast, and eggs baked into a loaf.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 6 ingredients
Jump to recipe ↓
Corn Bread

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 ↓

Corn Bread

Ingredients

Directions

Make the batter

  1. Mix one pint meal, 1/2 pint hot water, and 1/2 pint milk.

  2. Add 1 tablespoonful butter, yolks of 3 eggs, and 1 teaspoonful yeast powder.

  3. Mix all together to a stiff batter.

Fold and bake

  1. Beat the whites of the eggs to a stiff froth.

  2. Fold the froth into the batter.

  3. Pour the batter into a baking mould.

  4. Bake in a hot oven.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Waternot 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.

By Margaret Brown. 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.

Photo for illustrative purposes only · Contact us to use it

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
Yolks enrich the batter, while beaten whites trapped as foam lighten the texture.
Yeast powder
Releases gas into the batter, helping the cornbread rise.
Meal
Forms the main structure of the cornbread.
Butter
Adds fat, contributing richness and a tender crumb.
Milk
Adds moisture and richness to the batter.

The step that matters

Folding the beaten whites into the batter. Beaten egg whites hold air in a fragile foam. Stirring them in vigorously knocks that air out, so the cornbread bakes denser and rises less. Fold gently to keep the lightness.

“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.

More cornbread recipes

Steamed 78Rye 18Southern 15Molasses 14Indian 11Virginia 11 See all 732 →

You might also like

Bread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipesNut BreadNut Bread109 recipes