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 ↓
Common Corn 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
Scald about two-thirds of the cornmeal with the boiling water, leaving the rest aside.
Add the melted lard, cold water or milk, eggs, and salt to the scalded meal, then mix well and stir in the remaining cornmeal.
Beat in the baking powder last.
Bake
Pour the batter into a hot, ungreased baking pan.
Bake at 400°F (200°C) for about 30 minutes or until the top crust is formed.
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.
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
- White cornmeal
- Forms the bulk of the structure and gives the bread its corn flavour and crumb.
- Melted lard
- Adds fat for tenderness and richness, coating the meal so the crumb stays moist.
- Eggs
- Bind the batter and add structure and richness as they set in the oven.
- Homemade baking powder
- Releases gas in the batter so the cornbread rises and becomes lighter.
The step that matters
Scalding the cornmeal. Pouring boiling water over part of the cornmeal softens and gelatinises its starch before baking. This gives a moister, more tender crumb than using dry meal alone.
“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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