Skip to main content
Bread

White Corn Bread

A quick baked cornbread made with cornmeal, butter, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

White 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. Scald the cornmeal with boiling water until thoroughly mixed.

  2. Add the softened butter and beaten egg to the mixture.

  3. Stir in enough milk to make the batter thin enough to pour.

Bake

  1. Pour the batter into a greased pan, ensuring the butter is about 1 inch thick.

  2. Bake at 400°F (200°C) until golden brown.

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. Egg + milktop 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

Cornmeal
Forms the main structure, and scalding it swells the grains for a moist crumb.
Butter
Adds fat for tenderness and a rich flavor, and helps the bread brown.
Egg
Binds the batter and helps set the crumb as it bakes.
Milk
Supplies the moisture that hydrates the cornmeal and makes the batter pourable.

The step that matters

Scald the cornmeal until thoroughly mixed. Boiling water must fully hydrate the cornmeal starch before the other ingredients go in. Unhydrated grains stay gritty and dry, and the bread bakes up crumbly.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes