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Corn Meal and Wheat Waffles

A waffle made from cornmeal and wheat flour, milk, eggs, sugar, baking powder, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Corn and wheat match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Meal and Wheat Waffles

Ingredients

Directions

Make the batter

  1. Cook the corn meal in boiling water for 20 minutes.

  2. Add the milk, sifted dry ingredients, beaten egg yolks, melted butter, and beaten egg whites. Mix until well combined.

Cook

  1. Cook on a greased waffle iron until golden brown.

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. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

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

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

  4. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn meal
Cooked in boiling water first, it thickens the batter and gives a coarse, tender texture.
Wheat flour
Provides the main structure that holds the waffle together as it cooks.
Egg yolks
Add richness and fat, tenderising the batter and helping it brown.
Egg whites
Beaten and folded in, they trap air that lightens the waffles and helps them rise.
Baking powder
Releases gas during cooking, causing the waffles to rise and become light.
Milk
Adds moisture and milk solids that promote browning and a softer crumb.

The step that matters

Cook on a greased waffle iron until golden brown. Grease prevents sticking, and the batter needs enough heat and time to set and brown. Lifting too early can tear the waffle, while too little heat leaves it pale and soft inside.

“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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