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Splendid Corn Cake

A baked cornmeal cake made with butter, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Splendid Corn Cake

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Scald the cornmeal with hot water until it is the consistency of mush.

  2. Let it stand until completely cool.

  3. Add salt, melted butter, and beaten eggs to the cooled cornmeal. Mix until the batter is about as thick as pound cake.

Bake

  1. Pour into a greased baking dish.

  2. Bake at 300°F (150°C) for one hour.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cornmeal
Forms the body of the cake, soaking up water to create a thick, mush-like base.
Eggs
Bind the batter and help set the cake as it bakes.
Melted butter
Adds fat for richness and a tender crumb.

The step that matters

Let the scalded cornmeal cool completely before adding the eggs. Adding beaten eggs to hot cornmeal can partly cook them and cause lumps, so the batter may bake unevenly. Cooling first keeps the eggs smooth and evenly mixed.

“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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