Skip to main content
Main

Green Cokn Griddle Cakes

A griddle cake made from grated corn, eggs, milk or cream, flour, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 Cokn Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Grate the corn and place it in a bowl.

  2. Add the eggs, sweet milk (or cream), flour, butter, and salt to the corn. Mix until well combined.

Cook

  1. Preheat a griddle over medium heat.

  2. Pour batter onto the griddle and cook until golden brown on both sides.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked 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

Corn
Provides the bulk and sweet corn flavour of the cakes, along with moisture from its juice.
Eggs
Bind the batter and help set the cakes as they cook.
Flour
Gives the batter body so the cakes hold their shape on the griddle.
Sweet milk
Adds liquid to hydrate the flour and loosen the batter.
Butter
Adds richness and helps the cakes brown on the griddle.

The step that matters

Cook until golden brown on both sides. Cooking over medium heat lets the outside brown while the centre sets through. Too hot and the outside burns before the inside cooks; too cool and the cakes stay pale and soggy.

“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.

More corn griddle cakes recipes

Green 5 See all 31 →

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes