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Johnny Cake

A baked cornmeal and flour cake made with buttermilk and baking soda.

From an old cookbook · modernised transcription
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Why it works: Buttermilk and flour 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 ↓

Johnny Cake

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, combine buttermilk and baking soda, and stir until dissolved.

  2. Add cornmeal and flour, and beat thoroughly.

Bake

  1. Pour the batter into a well-greased pan.

  2. Bake for 20 minutes.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 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

Buttermilk
Provides acidity that reacts with baking soda and adds moisture and tang.
Baking soda
Reacts with the acidic buttermilk to release carbon dioxide, which makes the bread rise.
Cornmeal
Gives the bread its coarse, grainy structure and corn flavor.
Flour
Adds gluten-forming protein that gives the batter structure and holds its shape.

The step that matters

Stir the buttermilk and baking soda until dissolved, then add the batter ingredients promptly. Baking soda starts reacting as soon as it meets the acid in buttermilk, releasing gas. Delaying the batter and baking lets that gas escape, so the cake may rise less.

“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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