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Cornbread, Rice

A cornbread batter made with rice, cornmeal, eggs, milk, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cornbread, Rice

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.

Prepare

  1. Boil the rice until tender, then let it cool.

  2. Beat the eggs well.

Mix and bake

  1. Combine the cooled rice, cornmeal, salt, and milk in a bowl.

  2. Stir the mixture until well combined, then add the beaten eggs.

  3. Rub a baking dish with lard and pour in the batter.

  4. Bake in a 350°F (175°C) oven until set and golden.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Eggs
Set during baking to bind the batter and give the bread its structure.
Cornmeal
Forms the main body of the bread and gives it a grainy texture.
Rice
Adds moisture and a soft, tender crumb to the cornbread.
Milk
Hydrates the cornmeal and rice and adds richness to the batter.

The step that matters

Bake until set and golden. Eggs set as their proteins firm up with heat, which holds the crumb together. Baking too long dries out the starches and eggs, making the bread crumbly and dry.

“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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