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 Cakes
Ingredients
Directions
Make the batter
In a bowl, mix grated corn, milk, flour, melted butter, egg, salt, and pepper until well combined.
Cook and serve
Drop spoonfuls of the mixture into a hot buttered skillet.
Fry for 8 to 10 minutes until golden brown.
Serve warm, especially nice with meat.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + flourtop 13% of all pairsSmell alikemoderateCooked 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
- Green corn
- Provides the main body and sweet corn flavour of the cakes.
- Egg
- Binds the batter so the cakes hold together when fried.
- Melted butter
- Adds richness and helps the cakes brown in the skillet.
- Flour
- Adds a small amount of starch to help the batter hold its shape.
- Milk
- Loosens the batter to a spoonable consistency and adds moisture.
The step that matters
Frying the spoonfuls. The skillet must be hot and buttered so the batter sets and browns on the outside before the grated corn releases moisture and the cakes spread or stick.
“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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