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Dessert

Green Corn Griddle Cakes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, melted butter, salt, and sugar.

  2. Sift together flour and baking powder, then add to the corn mixture alternately with the milk.

  3. Stir in the lightly beaten egg.

Cook

  1. Cook on a hot, well-greased griddle until golden brown.

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. Butter + milktop 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. Flour + buttertop 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).

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

All-purpose flour
Provides the starch and gluten that give the cakes their structure.
Baking powder
Releases gas when moistened and heated, helping the cakes rise and become light.
Egg
Binds the batter and adds structure and richness as it sets.
Butter
Adds fat for tenderness and flavor, and helps browning on the griddle.
Green corn
Adds moisture, sweetness, and corn flavor to the batter.

The step that matters

Cook on a hot, well-greased griddle. A properly hot, greased griddle sets the outside quickly and browns it evenly, so the cakes don't stick or tear. Cooking on a cool surface lets the batter spread and absorb grease, giving pale, soggy cakes.

“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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