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Green Corn Griddle-cakes

A batter of milk, grated green corn, eggs, and flour is fried on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Green Corn Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, grated green corn, salt, eggs, and baking powder.

  2. Add flour gradually until the mixture forms a batter.

Fry and serve

  1. Heat a griddle and melt some butter.

  2. Pour batter onto the griddle and fry until golden brown on both sides.

  3. Serve hot with additional butter if desired.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, 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

Eggs
Bind the batter and add structure to the cakes as they set.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Grated green corn
Supplies moisture and sweet corn flavor throughout the batter.
Flour
Provides the body that lets the batter hold together and set on the griddle.
Milk
Hydrates the flour and loosens the batter to a pourable consistency.

The step that matters

Fry until golden brown on both sides. Browning comes from the Maillard reaction on the hot griddle surface, which adds flavor and color. Cakes that are pulled too early stay pale and doughy in the center, while a griddle that is too hot can scorch the outside before the inside sets.

“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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