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Kentucky Corn Bread

A simple cornmeal bread baked at 300°F until golden.

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

Kentucky Corn Bread

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the eggs until light.

  2. Add the sweet milk and baking soda.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake in a slow oven at 300°F (150°C) 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.

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

Eggs
Bind the batter and add structure and richness to the crumb.
Cornmeal
Provides the main body and corn flavour of the bread.
Sweet milk
Adds moisture and hydrates the cornmeal into a pourable batter.
Baking soda
Reacts with the batter to lift it and help it rise while baking.

The step that matters

Bake until golden brown. Baking in a slow oven sets the batter gently, so the centre cooks through before the crust over-browns. Pull it once the top is golden and a tester comes out clean.

“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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