Jamaican · bread
Festival
Festival reads richness 6.6, sweetness 6.5 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Jamaican bread, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 6.5 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 7.1 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 6.6 · Sweetness 6.5 · Salinity 3.6 · Nutty 1.7 · Earthy 1.7 · Umami 1.2
What's in it (8)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup milk
- 3 cups oil for deep frying
Time & effort: about 20 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 331.9 kcal, 11.6 g protein, 4.6 g fat, 61 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix cornmeal, flour, sugar, baking powder, and salt together, then rub in butter and add enough milk to form a soft, slightly sweet dough.
- Shape into elongated oval logs and deep-fry in hot oil at 350°F for 4 to 5 minutes, turning, until golden and cooked through.
- The exterior should be crisp and the interior tender with a mild corn sweetness.
Dishes with a similar flavor shape
- Spoonbread — Southern
- Sabaayad (Somali Layered Flatbread) — Somali
- Hard Dough Bread — Jamaican
- Tarte aux Pralines Roses — French · Lyon
- Pretzel (Laugenbrezel) — German
Keep reading: what richness, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.