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Boston Corn Bread

A steamed and baked corn bread made with sweet and sour milk, molasses, wheat flour, cornmeal, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Boston Corn Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Combine sweet milk, sour milk, molasses, wheat flour, corn meal, and baking soda in a large bowl and mix until well combined.

  2. Pour the mixture into a greased steaming dish.

Steam and brown

  1. Steam for 3 hours.

  2. After steaming, brown in a preheated oven at 400°F (200°C) for a few 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. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour milk
Reacts with baking soda to produce gas, helping the bread rise and turn light.
Baking soda
Reacts with the acidic sour milk and molasses to release carbon dioxide, lifting the batter.
Corn meal
Provides the main structure and the characteristic coarse, sturdy crumb of the bread.
Molasses
Adds sweetness, dark color, and moisture, and gives the bread its deep flavor.
Wheat flour
Adds gluten-forming protein that helps hold the batter together with the cornmeal.

The step that matters

Steaming for the full time. Steaming keeps the moist, dense batter cooking gently while the baking soda reaction sets the crumb. Cutting the steaming short leaves the centre gummy and underdeveloped.

“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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