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Oyster Corn Cakes

Corn cakes made with grated green corn, milk, flour, eggs, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Oyster Corn Cakes

Ingredients

Directions

Prepare the batter

  1. Grate the corn using a coarse grater.

  2. In a bowl, combine the grated corn, milk, flour, and beaten eggs.

  3. Season the batter with pepper and salt.

Cook

  1. Heat a griddle and pour the batter onto it.

  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. 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, 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

Green corn
Provides the main body and sweet corn flavor of the cakes.
Flour
Gives the batter structure so the cakes hold together while cooking.
Eggs
Bind the batter and help set the cakes as they cook.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Cook until golden brown on both sides. Cooking on a steady heat lets the surface brown through the Maillard reaction while the centre sets. Too high a heat browns the outside before the batter cooks through, and too low a heat leaves the cakes pale and soft.

“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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