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Delicate Corn Rolls

A soft roll made with wheat flour, cornmeal, butter, and eggs, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Delicate Corn Rolls

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Scald 1 pint of milk over boiling water.

  2. Add butter, salt, and cornmeal, mixed smooth in a little cold milk.

  3. Cook until thick like mush, then stir in the remaining cold milk.

  4. Beat the egg yolks and mix them in, followed by the flour and dissolved baking soda.

  5. Gently fold in the beaten egg whites.

Bake

  1. Bake in gem pans at 400°F (200°C) until golden.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Whites trapped by folding add lift, and yolks enrich the batter and add structure.
Baking soda
Reacts with the cream of tartar and acidic ingredients to release gas, helping the rolls rise.
Cream of tartar
Acid that reacts with the baking soda to produce leavening gas.
Cornmeal
Provides the corn flavour and a tender, slightly crumbly texture.
Wheat flour
Builds the main structure of the rolls as it sets in the oven.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air only while whole. Overmixing or stirring vigorously deflates the foam, so the rolls rise less and turn out denser.

“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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