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Bread

Corn Bread with Eggs

A cornbread made with cornmeal, nut butter, nut milk, eggs, and salt.

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

Corn Bread with Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Chop the nut butter and mix it with the cornmeal.

  2. Add salt, cold nut milk, and egg yolks; beat until smooth.

  3. Fold in the stiffly beaten egg whites.

  4. Pour the batter into an oiled baking pan.

Bake

  1. Bake at 350°F (175°C) for 30 minutes or until a knitting needle comes out clean.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. 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

Egg whites
Whipped stiff and folded in, they trap air that lifts the batter as it bakes.
Egg yolks
Add richness and help bind the batter while setting in the oven.
Cornmeal
Forms the body of the bread, giving it its structure and grainy texture.
Nut butter
Adds fat and richness, softening the crumb and contributing flavor.
Nut milk
Supplies the liquid that hydrates the cornmeal into a pourable batter.

The step that matters

Folding in the stiffly beaten egg whites. Egg whites hold air only if whipped to stiff peaks and folded gently. Overmixing deflates the foam, so the bread bakes up dense instead of light.

“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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