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Bread

Egg-bread

A cornmeal bread made with milk, eggs, butter, and salt, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Egg-bread

Ingredients

Directions

Prepare

  1. Beat the eggs until light.

  2. Boil the milk.

Make the batter

  1. Add the cornmeal and salt.

  2. Stir until perfectly smooth.

  3. Add the butter or lard. Stir well.

Bake

  1. Pour into a pan and bake until 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. Milk + buttertop 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. Milk + eggtop 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

Milk
Provides the liquid that hydrates the cornmeal and gives the batter moisture.
Cornmeal
Forms the main structure of the bread as its starch sets during baking.
Eggs
Bind the batter and add structure and richness as they set.
Butter or lard
Adds fat that tenderizes the crumb and helps the surface brown.

The step that matters

Stirring the cornmeal into the hot milk until smooth. Cornmeal clumps easily when added to liquid. Stirring it into the boiling milk disperses the granules evenly, and the starch in them thickens and hydrates into a smooth batter that bakes to an even texture.

“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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