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Breakfast Corn Cake

A cornmeal-based cake made with buttermilk, baking soda, sugar or molasses, butter, and salt, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and buttermilk 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 ↓

Breakfast Corn 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.

Prepare the batter

  1. Mix cornmeal, flour, buttermilk (or sweet milk), and water in a bowl.

  2. Let it sit overnight.

  3. In the morning, add baking soda, sugar (or molasses), melted butter, and salt, and mix well.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake at 350°F (175°C) for 1 hour.

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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Forms the main body of the bread and gives it its characteristic grainy texture.
Buttermilk
Adds moisture and acidity that works with the baking soda to lift the batter.
Baking soda
Reacts with the acid in buttermilk to produce gas, helping the cornbread rise.
All-purpose flour
Adds gluten-forming structure that helps hold the crumb together alongside the cornmeal.
Melted butter
Adds fat for moistness, tenderness, and flavor.

The step that matters

Adding the baking soda in the morning. Baking soda needs an acid, such as the buttermilk, to react and release gas. Adding it at the right time and mixing it in well keeps the rise even and the texture light rather than dense.

“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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