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Corn Griddle Cakes

A batter of corn, milk, flour, sugar, butter, salt, baking powder, and eggs, baked on a griddle.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Corn Griddle Cakes

Ingredients

Directions

Prepare

  1. Chop a cup of fresh or canned corn finely.

Mix and cook

  1. Stir in a cup of hot milk, a tablespoon each of sugar and melted butter, two saltspoons of salt, a cup of flour sifted twice with a teaspoon of baking powder, and two well beaten eggs.

  2. Beat hard and bake on a griddle.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chicago. Bethany union church. Woman's society. [from old catalog]. 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. See the original page.

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. Flour + eggtop 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

Flour
Forms the main structure of the batter as it sets during cooking.
Eggs
Bind the batter and help set the pancakes as they cook.
Baking powder (in the method)
Releases gas in the batter, helping the pancakes rise and become light.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Corn (in the method)
Adds moisture, sweetness and a tender bite to the pancakes.
Butter (in the method)
Adds richness and tenderness and helps the pancakes brown.

The step that matters

Beat hard and bake on a griddle.. Vigorous beating develops gluten in the flour, which can make pancakes tough and chewy. Baking powder releases gas once heated, so the batter should be cooked soon after mixing to keep it light.

“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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