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Dessert

Batter Bread

A batter bread made with hominy, cornmeal, eggs, butter, milk, and salt, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Batter Bread

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 ↓

Batter Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Boil the hominy.

  2. While hot, beat in the butter and well-beaten eggs.

  3. Add the milk and cornmeal, and season with salt.

  4. The batter should be the consistency of boiled custard; if too thick, add a little more milk.

Bake

  1. Bake in a well-greased pan at 400°F (200°C) until cooked through.

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 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 set into a firm, sliceable crumb when baked.
Cornmeal
Forms the main body of the bread and gives it a coarse, grainy texture.
Hominy
Adds tender, soft grain pieces that keep the bread moist inside.
Milk
Supplies the liquid that sets the batter's consistency and keeps the crumb moist.
Butter
Adds fat for richer flavour and a softer, more tender crumb.

The step that matters

Check the batter consistency. A batter like boiled custard bakes into a moist, tender bread. If it is too thick, the cornmeal absorbs the liquid and the loaf turns dense and dry, so adding milk to loosen it matters.

“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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