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
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
Mix the cornmeal and flour smoothly with the sour milk.
Add the melted butter, molasses (or sugar), and salt.
Incorporate the beaten eggs.
Dissolve the baking soda in a little milk and mix thoroughly.
Bake
Pour into well-buttered tins and bake for nearly an hour at 350°F (175°C).
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + molassestop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cornmeal
- Provides the main body and the characteristic grainy, crumbly texture.
- Sour milk
- Moistens the batter and its acidity reacts with the baking soda to lift the crumb.
- Eggs
- Bind the batter and add structure as they set in the oven.
- Baking soda
- Reacts with the acidic sour milk to produce gas that makes the bread rise.
- Molasses or sugar
- Adds sweetness and helps the crust brown during baking.
- Butter
- Adds fat and richness, tenderising the crumb and adding flavour.
The step that matters
Dissolve the baking soda in a little milk and mix thoroughly. Baking soda must be fully dissolved and evenly mixed so it reacts with the sour milk throughout the batter. Unmixed pockets cause uneven rising, with some areas gummy or bitter and others collapsed.
“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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