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Corn Meal Griddle Cakes

A simple cornmeal batter cooked on a griddle to make fluffy pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Corn Meal Griddle Cakes

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Meal Griddle Cakes

Ingredients

Directions

Make the batter

  1. Combine cornmeal, sour milk or buttermilk, egg, baking soda, and salt in a bowl.

  2. Mix until well combined.

  3. Preheat a griddle over medium heat.

Cook

  1. Pour batter onto the griddle and cook until bubbles form on the surface.

  2. Flip and cook until golden brown on the other side.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: hexanal (green, grassy).

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

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Egg
Binds the batter and adds structure and richness to the pancakes.
Baking soda
Reacts with the acidic sour milk or buttermilk to produce gas that lifts the pancakes.
Sour milk or buttermilk
Supplies moisture and acidity that activates the baking soda and tenderizes the batter.
Corn meal
Forms the main body of the pancakes and gives them their grainy texture and flavor.

“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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