Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Corn Bread
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Dissolve the baking soda in boiling water.
Mix and bake
In a large bowl, mix the cornmeal, flour, molasses, dissolved baking soda, and salt thoroughly.
Pour the mixture into well-buttered pans.
Bake for about 30-40 minutes or until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Flour + molassestop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Baking soda
- Reacts with the molasses acid and boiling water to release gas, helping the cornbread rise.
- Molasses
- Adds sweetness, moisture and a dark colour, and its acidity activates the baking soda.
- Cornmeal
- Provides the main structure and the characteristic grainy corn texture.
- All-purpose flour
- Adds gluten-based structure so the bread holds together and is less crumbly.
The step that matters
Dissolving the baking soda in boiling water. Baking soda must be fully dissolved before mixing so it is evenly distributed. Pockets of undissolved soda can leave bitter spots and uneven rising.
“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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