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Dessert

Corn Griddle Cakes

A batter of corn, egg, milk, flour, baking powder, and salt cooked on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk 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. Drain the corn and grind it.

  2. In a bowl, combine the ground corn, milk, salt, beaten egg, and baking powder.

  3. Add enough flour to create a thin batter.

Cook the cakes

  1. Heat a greased griddle.

  2. Pour the batter onto the griddle and cook the cakes.

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. 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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
Adds body, moisture and natural sweetness to the batter.
Egg
Binds the batter and helps the cakes hold together while cooking.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Flour
Provides starch that sets during cooking, giving the cakes structure.
Milk
Adds moisture and softens the batter, keeping the cakes tender.

The step that matters

Heat a greased griddle before pouring the batter. A hot, greased surface sets the outside of each cake quickly so it releases cleanly and browns evenly. A cold or dry griddle lets the batter stick and spread unevenly.

“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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