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Corn Waffles

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

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 ↓

Corn Waffles

Ingredients

Directions

Make the batter

  1. Scald the milk and pour it over the cornmeal.

  2. Let it cool.

  3. Add the beaten eggs, salt, and butter to the mixture.

  4. Mix the baking powder with the flour and add it to the cornmeal mixture. Beat well until combined.

Bake

  1. Bake in a hot greased waffle iron.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Cornmeal
Forms the main body of the waffle and gives it its corn flavour and grainy texture.
Eggs
Bind the batter and add structure as the waffle sets.
Baking powder
Releases gas that lifts the batter so the waffles rise and turn out lighter.
Milk
Hydrates the cornmeal and adds moisture and tenderness to the batter.
Butter
Adds fat for richer flavour and a tender crumb.

The step that matters

Bake in a hot greased waffle iron. The iron must be hot and well greased so the batter sets quickly and releases cleanly. A cool iron lets the waffle steam and stick, and it can tear or come out pale.

“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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