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Bread

Mush Bread

A baked bread made with milk, cornmeal, salt, egg yolks, and egg whites.

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

Mush Bread

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Make the batter

  1. Scald the milk in a saucepan.

  2. Add the cornmeal and salt, cooking until smooth.

  3. Remove from heat and stir in the beaten egg yolks until thick.

  4. Gently fold in the stiffly beaten egg whites.

Bake

  1. Pour the mixture into an ungreased pan.

  2. Bake at 350°F (175°C) for 20 minutes.

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. 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

Milk
Provides liquid and richness, so the cornmeal cooks into a soft, moist mush.
White cornmeal
Thickens the hot milk and gives the bread its body and corn flavor.
Egg yolks
Add richness and help set the mixture into a tender, custard-like crumb.
Egg whites
Whipped and folded in, they trap air that lifts the bread as it bakes.

The step that matters

Gently fold in the stiffly beaten egg whites.. Folding gently keeps the air bubbles in the whipped whites intact. Those bubbles are what make the bread rise and stay light, so deflating them leads to a dense result.

“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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