Name: Steamed Corn Bread
Ingredients: 1 pint white Southern cornmeal; 1 teacup sifted flour; 1 egg; 2 tablespoons butter; 3 to 4 teaspoons baking powder; 1 tablespoon molasses or brown sugar; Sweet milk or warm water (as needed)

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 ↓

Steamed Corn Bread

Ingredients

Directions

Make the batter

In a bowl, mix the cornmeal and flour with the baking powder.
Add the egg, butter, and molasses or brown sugar.
Wet the mixture with sweet milk or warm water to form a batter similar to Johnny cake.

Steam and serve

Transfer the batter to a basin and place it in a steamer.
Steam for 30 minutes or longer until cooked through.
Keep in the steamer until ready to serve and enjoy hot, preferably with maple syrup.

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + molassestop 16% of all pairs

Smell alikemoderate

Cooked together10,429 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cornmeal: Provides the main body and the coarse, crumbly texture of the cornbread.
Flour: Adds structure so the batter holds together after steaming.
Egg: Binds the batter and adds structure as it sets with heat.
Butter: Adds fat for richness and a tender crumb.
Baking powder: Releases gas that helps the batter rise and lighten.
Molasses or brown sugar: Adds sweetness and a deeper flavor, and helps the crust color.

The step that matters

Wet the mixture to the right consistency. The batter should be wet enough to resemble Johnny cake. Too stiff and the cornmeal will not hydrate and the cornbread turns dry and crumbly; too loose and it steams up dense and gummy.

“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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Molasses Cake90 recipes

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White Cake431 recipes

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Steamed Corn Bread