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Green Corn Patties

A fried patty made from grated corn, egg, flour, sweet milk, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Green Corn Patties

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, egg, flour, sweet milk, pepper, and salt.

Fry and serve

  1. Heat equal parts butter and lard on a griddle.

  2. Drop spoonfuls of the mixture onto the griddle and fry until golden brown.

  3. Serve hot.

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Grated corn
Provides the main body and sweet corn flavor of the patties.
Egg
Binds the mixture so the patties hold together while frying.
Flour
Adds structure, helping the batter set and hold its shape.
Sweet milk
Adds moisture, loosening the batter to a spoonable consistency.
Butter and lard
Fat for frying that conducts heat and encourages golden browning.

The step that matters

Frying the spoonfuls until golden brown. The griddle must be hot enough before the batter goes in, so the outside sets and browns quickly. If it is too cool, the patties absorb fat, turn greasy, and may fall apart before the egg and flour set.

“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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