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Johnny Cake

A simple cornmeal and flour cake baked with milk, eggs, butter, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Johnny Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat oven to 350°F (175°C).

Make the batter

  1. In a large bowl, combine the cornmeal, flour, baking soda, cream of tartar, and sugar.

  2. In another bowl, whisk together the milk, eggs, and melted butter.

  3. Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake

  1. Pour the batter into a greased baking dish and bake for 30‑40 minutes, or until golden brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 coarse, grainy texture of the cake.
All-purpose flour
Adds gluten-based structure so the cake holds together.
Eggs
Bind the batter and add structure and richness as they set.
Butter
Adds fat for tenderness and flavor.
Baking soda
Reacts with the acid in the recipe to produce gas that lifts the batter.
Cream of tartar
Acts as an acid that works with baking soda to help the cake rise.

The step that matters

Mix the batter until just combined. Overmixing once the wet and dry ingredients meet develops gluten in the flour, making the cake tough and dense. Stop as soon as no dry streaks remain.

“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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