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Corn Waffles

Corn waffles made with cornmeal, salt, lard, butter, boiling milk, and eggs, baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Waffles

Ingredients

Directions

Make the batter

  1. In an earthen bowl, combine cornmeal, salt, lard, and butter.

  2. Pour in boiling milk and beat the mixture until smooth.

  3. Let it cool until lukewarm.

  4. Add the beaten eggs and mix well.

Bake

  1. Bake the waffles immediately in a hot buttered waffle iron.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Cornmeal
Forms the main structure and body of the batter as its starches set when cooked.
Boiling milk
Hydrates the cornmeal and softens it into a smooth, spreadable batter.
Eggs
Bind the batter and help hold the waffle together as it sets.
Lard
Adds fat that tenderizes the waffle and keeps the crumb from drying out.
Butter
Adds fat and flavor, and helps the waffle brown on the hot iron.

The step that matters

Let the batter cool until lukewarm before adding the eggs. Very hot batter can scramble beaten eggs and leave lumps, so cooling it first lets the eggs blend in smoothly and bind the batter evenly.

“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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