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Soft Oatmeal Bread

A quick baked bread made with oatmeal, cornmeal, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg 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 ↓

Soft Oatmeal Bread

Oven, in the book's wordsA moderately quick oven

Ingredients

Directions

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

Prepare the batter

  1. Scald the milk and pour it over the cornmeal, stirring until smooth.

  2. Mash any lumps from the oatmeal and mix it with the cornmeal.

  3. Add the salt and the beaten egg yolks to the mixture.

Bake and serve

  1. Carefully fold in the stiffly beaten egg whites.

  2. Bake in a greased pan at 400°F (200°C) and serve immediately.

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 + 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

Eggs
Egg whites trapped by beating give the bread lift, while yolks add richness and binding.
Cornmeal
Scalded with milk, it thickens the batter and gives the bread a soft, tender body.
Cold, cooked oatmeal
Adds bulk and a soft, moist crumb to the batter.
Milk
Hydrates the cornmeal and oatmeal, adding moisture to the batter.

The step that matters

Carefully fold in the stiffly beaten egg whites. Egg whites hold air bubbles that lift the batter. Stirring vigorously knocks that air out, leaving a dense, flat bread instead of a light one.

“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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