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Corn Bread

A simple baked cornmeal bread made with milk, butter, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Corn Bread

Why it works: Milk and butter 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 ↓

Corn Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the batter

  1. In a large bowl, combine the milk and cornmeal.

  2. Melt the butter and add it to the mixture.

  3. Stir in the baking soda until well combined.

  4. Pour the batter into a greased baking dish.

Bake

  1. Bake for 30-40 minutes or 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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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 corn flavor of the bread.
Milk
Hydrates the cornmeal and adds moisture and richness to the batter.
Butter
Adds fat for tenderness and flavor, and helps browning in the oven.
Baking soda
Reacts with acidic components to produce gas that lightens the bread.

“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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