Skip to main content
Main

Indian Loaf

A loaf made from cornmeal, all-purpose flour, buttermilk, molasses, baking soda, and salt, baked at 300°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Indian Loaf

Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Indian Loaf

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Make and bake the loaf

  1. In a large bowl, combine cornmeal, flour, buttermilk, molasses, baking soda, and salt, and mix until well combined.

  2. Pour the mixture into a greased loaf pan.

  3. Bake slowly for 2 hours.

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.

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.

  1. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Buttermilk + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together526 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Cornmeal
Provides the main body and gritty, corn-forward texture of the loaf.
All-purpose flour
Gives structure so the loaf holds its shape as it bakes.
Buttermilk
Adds moisture and tang, and reacts with baking soda to help the loaf rise.
Molasses
Adds sweetness, dark color, and a deep flavor that also helps browning.
Baking soda
Reacts with the acidic buttermilk to produce gas that lifts the batter.

The step that matters

Bake slowly for 2 hours. Cornmeal and molasses-rich batters can brown or dry out on the outside before the center sets. Low, steady heat lets the interior cook through while keeping the crumb moist.

“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.

You might also like

Molasses SauceMolasses Sauce32 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes