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Dessert

Owendon Corn-bread

A cornbread made with boiled hominy, butter or lard, milk, cornmeal, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Owendon Corn-bread

Ingredients

Directions

Make the batter

  1. While the hominy is hot, mix in the butter or lard.

  2. Gradually stir in the milk.

  3. Add the cornmeal and beaten eggs.

  4. The batter should be the consistency of rich boiled custard; if it is thicker, add more milk.

Bake

  1. Bake in a deep pan with more heat at the bottom of the oven and less at the top to allow it to rise.

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

Hominy
Adds corn flavor and a tender, coarse texture to the batter.
Butter or lard
Adds fat for richness and a tender crumb.
Milk
Provides the moisture that gives the batter its custard-like consistency.
Cornmeal
Forms the main structure of the bread as it sets in the oven.
Eggs
Bind the batter and help it rise and set when baked.

The step that matters

Bake with more heat at the bottom than the top. Heat from below helps the batter rise and set its base, while strong top heat can brown and crust the surface before the bread has risen fully.

“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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