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Green Corn Griddle Cakes

A griddle cake made with grated corn, flour, milk, eggs, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Green Corn Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Grate the corn and place it in a bowl.

  2. Add the flour, milk, salt, sugar, and black pepper to the corn.

  3. Beat the egg yolks and mix them into the corn mixture.

  4. In a separate bowl, beat the egg whites until stiff and fold them into the mixture.

  5. Add the baking powder and mix gently until combined.

Cook

  1. Cook on a hot griddle 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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and milk 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

Corn
Provides the main body, sweetness and flavor of the cakes.
Eggs
Whites trapped by beating add lightness, and yolks add richness and binding.
Pastry flour
Forms the starch structure that holds the cakes together.
Baking powder
Releases gas during cooking so the cakes rise and turn light.
Milk
Adds moisture and helps form a smooth, pourable batter.

The step that matters

Folding in the beaten egg whites. Stiff whites hold air that lightens the batter. Overmixing deflates them, leaving dense cakes, so fold gently just until combined.

“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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