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Bread

Corn Bread

A simple baked cornmeal bread made with scalded milk, salt, and cornmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Corn Bread

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Bread

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.

Make the batter

  1. Add salt to the corn meal.

  2. Gradually pour the scalded milk onto the corn meal mixture.

Bake

  1. Turn the mixture into a well-greased shallow pan to a depth of ¼ inch.

  2. Bake in a moderate oven at 350°F (175°C) until crisp.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

White corn meal
Forms the main body of the bread and gives it its corn flavor and crumb.
Milk
Hydrates the corn meal and adds moisture and softness to the finished bread.

The step that matters

Gradually pour the scalded milk onto the corn meal mixture. Adding the hot milk slowly lets the corn meal absorb it evenly, which helps prevent dry patches and lumps in the batter.

“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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