Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Broiled Potato Corn Dodgers
Ingredients
Directions
Prepare the dough
Boil the potatoes until tender, then mash them.
Mix the mashed potatoes with cornmeal and salt.
Add enough water to form a dough.
Shape and broil
Shape the dough into small cakes.
Broil the cakes until golden brown on both sides.
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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Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Provide starch and moisture that bind the dough and keep the cakes tender inside.
- Cornmeal
- Gives the cakes a firm, slightly grainy structure and adds corn flavor.
- Butter
- Adds richness and helps the outside brown evenly when broiled.
The step that matters
Broil until golden brown on both sides. Broiling is fast and intense, so the cakes can burn on the outside before heating through. Watching closely and turning them lets the starches and proteins brown evenly while the centre stays moist.
“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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