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Corn Griddle Cakes

A griddle cake made with corn, milk, sugar, butter, flour, baking powder, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Finely chop the corn and place it in a bowl.

  2. Stir in the hot milk, sugar, melted butter, and salt.

  3. Add the sifted flour and baking powder, mixing well.

  4. Fold in the beaten eggs until combined.

Cook

  1. Heat a griddle and pour batter to form cakes.

  2. Cook until golden brown on both sides.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: hexanal (green, grassy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Corn
Adds sweetness, body and tender bits of corn flavour throughout the batter.
All-purpose flour
Provides the structure that holds the pancakes together as they cook.
Eggs
Bind the batter and add richness and structure as they set on the griddle.
Baking powder
Releases gas during cooking, helping the pancakes rise and become light.
Butter
Adds fat for richness and helps the cakes brown and taste rounded.
Milk
Hydrates the flour and gives the batter its liquid base and soft texture.

The step that matters

Cook until golden brown on both sides. Batter poured onto a griddle that is not hot enough spreads and cooks slowly, while heat that is too high browns the outside before the centre sets. Wait for bubbles on the surface before flipping, so the pancakes set through and turn an even golden brown.

“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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