Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Sweet Johnnycake
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.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, combine the suet, sour milk, sugar, baking soda, and salt.
Gradually add cornmeal until the mixture forms a thin batter.
Pour the batter into a long pan.
Bake
Bake for 30 minutes.
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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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Suet
- Adds fat that keeps the cake moist and tender as it bakes.
- Sour milk
- Its acidity reacts with the baking soda to help the cake rise.
- Baking soda
- Reacts with the acidic sour milk to produce gas that lifts the batter.
- Sugar
- Adds sweetness and helps the surface brown during baking.
- Cornmeal
- Provides the main body and grainy structure of the cake.
The step that matters
Adding the cornmeal gradually. Cornmeal soaks up liquid and thickens the batter quickly. Adding it slowly lets you stop at a thin batter, since too much cornmeal makes a dense, dry result.
“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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