Corn Meal Griddle-cakes

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

   Shared aroma: hexanal (green, grassy).

2. Corn + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together6,165 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. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

5. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 meal

Provides the main body and grainy texture of the cakes.

Hot milk

Hydrates the corn meal and softens its starch so the batter holds together.

Egg

Binds the batter and adds richness and structure as it sets.

Baking powder

Releases gas that lifts the batter so the cakes rise and turn light.

Flour

Adds gluten-forming structure that supports the cakes' shape.

The step that matters