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Corn Meal Crumpets

Cornmeal crumpets are small pancakes made from sour milk, flour, sugar, salt, soda, and cornmeal.

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 6 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 Meal Crumpets

Ingredients

Directions

Make the batter

  1. Add Indian meal enough to make a batter of the right consistency.

  2. Dissolve soda in a little warm water, and mix to the batter.

  3. Try a spoonful on the griddle before you bake them, so that you may add more flour if too thin, or more milk if too thick.

Bake and serve

  1. Serve hot as fast as you bake them.

  2. Do not pile one on the other.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sour Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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 Colbrath, M. Tarbox. 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Sour milk
Its acidity reacts with the soda and its liquid sets the batter's consistency.
Soda
Reacts with the acid in sour milk to release carbon dioxide, which lightens and raises the crumpets.
Egg
Adds structure and richness, helping the batter hold together while cooking.
Flour
Adds body and structure, thickening the batter so the crumpets hold their shape.
Sugar
Adds a little sweetness and helps the surface brown on the griddle.

The step that matters

Test a spoonful on the griddle. Batter thickness controls how far the crumpet spreads and how it cooks. Too thin spreads flat and can turn tough, while too thick stays dense and may not cook through, so checking one first lets you correct it.

“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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