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Bread

Raised Corn Bread

A raised loaf made from hot corn mush, water, yeast, sugar, and graham flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Corn Bread

Ingredients

Directions

Make and rise the dough

  1. Stir cold water into hot corn mush and beat well.

  2. Add liquid yeast and sugar, then stir in enough sifted graham flour to make a stiff dough.

  3. Knead the dough thoroughly and place it in a warm spot to rise.

Shape and bake

  1. Once light, mold the dough into three loaves and place in pans.

  2. Let the loaves rise again until light, then bake for at least 45 minutes.

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. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 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

Corn mush
Gives the bread its body and a tender, moist crumb.
Liquid yeast
Ferments and produces gas that makes the dough rise and turn light.
Graham flour
Its gluten and starch build the stiff dough structure that holds the loaves.
Granulated sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Let the loaves rise again until light. The yeast needs time to build gas and stretch the gluten. Loaves that are underproofed stay dense, while overproofed ones may collapse or bake up coarse.

“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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