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
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
Preheat your oven to 350°F (175°C).
Make the batter
In a large bowl, mix the buttermilk and lard until well combined.
Add the eggs and sugar, and mix until smooth.
In another bowl, combine the flour, baking soda, salt, and cornmeal.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into a greased baking dish.
Bake
Bake for 30-40 minutes or until golden brown and a toothpick comes out clean.
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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Buttermilk + flourtop 8% of all pairsSmell alikemoderateCooked together3,721 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Buttermilk + sugartop 9% of all pairsSmell alikestrongCooked together2,973 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Eggs
- Bind the batter and add structure as they set in the oven.
- Buttermilk or sour milk
- Adds acidity that reacts with baking soda to help the cake rise.
- Lard
- Adds fat that tenderises the crumb and carries flavour.
- Baking soda
- Reacts with the acidic buttermilk to produce gas that lifts the batter.
- Cornmeal
- Provides the coarse, grainy structure and body that defines the cake.
The step that matters
Stirring in the dry ingredients. Overmixing once flour meets liquid develops gluten, making the cake dense and tough. Stir only until the dry ingredients are just combined, leaving small lumps, so the crumb stays tender.
“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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