Why it works: Molasses and butter are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,123 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Indian Cake, or Bannock
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
In a bowl, combine the Indian meal, treacle or molasses, salt, and butter or lard.
Stir the mixture together until well combined.
Gradually add scalding water to make a moist batter.
Bake
Pour the batter into a well-greased pan and smooth the surface with a spoon.
Bake in a preheated oven at 400°F (200°C) until brown on both sides.
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.
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Molasses + buttertop 30% of all pairsSmell alikelowCooked together8,123 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
- Indian meal (cornmeal)
- Forms the bulk of the bread and gives it its grainy structure.
- Treacle or molasses
- Adds sweetness and helps the crust brown during baking.
- Butter or lard
- Adds fat, giving a tender texture and richer flavour.
- Scalding water
- Hydrates the cornmeal so it forms a moist batter that sets as it cooks.
The step that matters
Adding the scalding water. Cornmeal needs hot water to swell its starch and soften the grains. Adding it gradually lets you reach a moist, spreadable batter without making it runny or stiff.
“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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