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Spoon Bread

A cornmeal bread baked with eggs, milk, fat, and salt, served directly from the pan.

From an old cookbook · modernised transcription
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Spoon Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the cornmeal base

  1. Mix water and cornmeal in a pot and bring to a boil.

  2. Cook for 5 minutes, stirring occasionally.

Combine and bake

  1. Beat the eggs in a bowl and add them along with the milk, fat, and salt to the cornmeal mixture. Mix well until combined.

  2. Pour the mixture into a well-greased pan and bake at 400°F (200°C) for 25 minutes.

  3. Serve directly from the dish using a spoon.

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. Egg + milktop 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

Cornmeal
Forms the thick, porridge-like body of the bread once cooked with water.
Eggs
Provide structure and lift, setting the soft interior as the bread bakes.
Milk
Adds moisture and richness, giving a tender, custard-like crumb.
Fat
Adds richness and tenderness, and helps keep the crumb moist.

The step that matters

Cooking the cornmeal and water mixture. Cooking cornmeal in boiling water fully gelatinizes its starch, so the batter thickens and the baked bread holds together instead of turning gritty or dense.

“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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