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Dessert

Corn Griddle Cakes

A batter of sweet milk, corn meal, eggs, salt, and molasses or sugar cooked on a griddle to form cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Combine sweet milk and salt in a bowl.

  2. Add the eggs and whisk until well mixed.

  3. Stir in the corn meal and molasses or sugar until smooth.

Cook the cakes

  1. Heat a griddle over medium heat and grease it lightly.

  2. Pour batter onto the griddle to form cakes.

  3. Cook until bubbles form on the surface, then flip the cakes.

  4. Cook 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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Corn + molassestop 26% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure and richness to the cakes as they set.
Corn meal
Forms the body of the cakes and gives them their grainy texture.
Sweet milk
Provides the liquid that hydrates the corn meal into a pourable batter.
Molasses or sugar
Adds sweetness and helps the cakes brown in the pan.

The step that matters

Cook until bubbles form on the surface before flipping. Bubbles show the underside has set enough to hold its shape. Flipping earlier can tear the cake, while waiting too long can overcook the centre before the surface browns.

“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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