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Bread

Rice Corn Bread

A bread made with cornmeal, boiled rice, eggs, butter, and salt, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice 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.

Prepare the batter

  1. Scald the cornmeal thoroughly and let it swell for 10 minutes, covered.

  2. Add salt, butter, and beaten eggs to the cornmeal.

  3. Gently stir in the rice until combined.

  4. The mixture should be the consistency of pound cake.

Bake

  1. Bake in flat tins at 400°F (200°C) for 20 minutes. It will not brown.

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.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the bulk of the bread and gives it its main texture.
Cold boiled rice
Adds body and moisture, giving a softer, more tender crumb.
Eggs
Bind the batter and set during baking to give the bread structure.
Butter
Adds fat for richness and a tender, soft crumb.

The step that matters

Scalding and resting the cornmeal. Hot liquid and a rest let the cornmeal's starches absorb water and swell. This keeps the batter moist and prevents a gritty, dry bread.

“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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