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Corn Waffles

A batter of flour, baking powder, salt, milk, eggs, and corn baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and corn 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 ↓

Corn Waffles

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. Sift the flour with the baking powder and salt.

  2. Add the milk and beaten eggs, and beat the batter until light.

  3. Stir in the corn.

Cook and serve

  1. Bake in waffle irons until golden brown.

  2. Serve hot with syrup.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

Flour
Provides the starch and gluten network that gives the waffle its structure.
Baking powder
Releases gas as it reacts with liquid and heat, lifting the batter so it rises.
Eggs
Bind the batter and help set the structure while adding richness.
Milk
Hydrates the flour and gives the batter a moist, pourable consistency.
Corn
Adds sweetness and pockets of tender texture throughout the waffle.

The step that matters

Bake in waffle irons until golden brown. Browning comes from the Maillard reaction at the iron's hot surface. Too short leaves the centre soft and steamy; too long dries and scorches the crisp edges.

“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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