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Corn Griddle Cakes

Corn griddle cakes are a batter of corn, flour, milk, eggs, butter, and salt cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Griddle Cakes

Ingredients

Directions

Prepare

  1. Scrape the corn and press out excess liquid.

Make the batter

  1. In a bowl, combine the corn, egg yolks, milk, salt, melted butter, and flour, and mix well.

  2. Gently fold in the stiffly beaten egg whites.

Cook

  1. Preheat a griddle over medium-high heat and pour the batter onto it.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

Eggs
Yolks add richness, and whipped whites lift the batter to make it light.
Flour
Starch sets during cooking to give the cakes their structure.
Milk
Adds moisture and loosens the batter into a pourable consistency.
Corn
Supplies moisture, body, and natural sweetness to the cakes.
Melted butter
Adds fat that tenderizes the crumb and helps the surface brown.

The step that matters

Folding in the egg whites. Beaten whites hold air that makes the cakes light. Stirring vigorously or deflating them will knock out that air, leaving dense, flat griddle cakes.

“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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