Skip to main content
Main

Indian Meal Griddle Cakes

A griddle cake made from cornmeal, flour, eggs, milk, and salt, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Indian Meal Griddle Cakes

Ingredients

Directions

Make the batter

  1. Scald the Indian meal with boiling water.

  2. Add a little milk, 2 eggs, and a little salt.

  3. Stir in 1 cup of flour.

Cook

  1. Bake on a griddle 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Indian meal (cornmeal)
Scalding softens the starch so the cakes are tender with a soft, corn-flavored body.
Eggs
Bind the batter and set during cooking to give the cakes structure.
All-purpose flour
Adds structure so the cakes hold together and brown evenly on the griddle.

The step that matters

Cooking on the griddle until golden brown. Medium heat lets the centre set while the surface browns. If the griddle is too hot, the outside darkens and burns before the batter cooks through.

“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.

More cornmeal griddle cakes recipes

Potato 4 See all 46 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes