Name: Golden Corn Cake
Ingredients: ¼ cup cornmeal; 1¼ cups all-purpose flour; ¼ cup sugar; 5 teaspoons baking powder; ½ teaspoon salt; 1 cup milk; 1 egg; 1-2 tablespoons melted butter

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 ↓

Golden Corn 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

Preheat the oven to 400°F (200°C).
In a bowl, mix and sift the cornmeal, flour, sugar, baking powder, and salt.

Mix and bake

Add the milk, beaten egg, and melted butter to the dry ingredients, then stir until well combined.
Pour the batter into a shallow buttered pan.
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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 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

All-purpose flour: Provides the main structure that holds the cake together as it bakes.
Cornmeal: Adds coarse texture and a grainy, corn-forward flavour to the crumb.
Baking powder: Releases gas during baking so the cake rises and becomes light.
Egg: Binds the batter and adds structure and richness as it sets.
Milk: Hydrates the flour and cornmeal and gives the batter its moisture.
Butter: Adds fat for tenderness and rich flavour.

“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.