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Green Corn Batter Cakes

A griddle cake made from green corn batter, flour, water, and eggs.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Green Corn Batter Cakes

Ingredients

Directions

Make the batter

  1. Heat 2 tablespoons oil or melted butter in a pan.

  2. Add 3 tablespoons flour and stir.

  3. Add 7/8 cup boiling water and stir until the mixture thickens.

  4. Remove from heat, add salt and 3 tablespoons fine dry or toasted bread crumbs, and let cool.

  5. Add 1/2-3/4 cup grated or ground green corn and a beaten egg.

Cook

  1. Bake on a well-oiled griddle until cooked.

Nutrition, whole recipe (rough)

197Calories
6 gProtein
19 gFat
1 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Waternot in our table0

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

What each ingredient does

Green corn (in the method)
Supplies the main sweetness, moisture and tender body of the cakes.
Egg
Binds the batter so the cakes hold together when cooked.
Flour (in the method)
Thickens the cooked water and oil into a starch base that gives the cakes structure.
Bread crumbs (in the method)
Absorb moisture and add a little body to the batter.

The step that matters

Let the cooked mixture cool before adding the corn and egg. If the hot starch base is mixed with the egg, the egg can scramble or cook unevenly, leaving lumps and a weaker set in the batter.

“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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