Name: Bread, Indian Corn
Ingredients: ½ pint white Indian meal, coarsely ground; 1 pint fresh milk; 1 egg; a pinch of salt

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 ↓

Bread, Indian Corn

Oven, in the book's wordsA quick oven

Ingredients

½ pint white Indian meal, coarsely ground
1 pint fresh milk
1 egg
a pinch of salt

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Mix the Indian meal, milk, egg, and salt in a bowl.
Grease a tin that is 4 inches in diameter and 3 inches deep.
Pour the batter into the tin, filling it halfway.

Bake and serve

Bake in a 400°F (200°C) oven for 30 to 40 minutes.
Serve hot on a white d'oyley, or halve and butter it.

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.

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

White indian meal: Provides the coarse cornmeal body that gives the bread its grainy structure.
Egg: Binds the batter and helps it set firm as it bakes.
Fresh milk: Hydrates the meal and adds moisture and softness to the crumb.

“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.