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Corn Griddle Cakes

Corn griddle cakes are small pancakes made from grated corn, eggs, butter, milk, salt, and flour.

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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, eggs, softened butter, milk, salt, and flour. Mix until well combined.

  2. Heat a griddle over medium heat or heat lard in a skillet.

Cook

  1. Drop spoonfuls of the mixture onto the griddle or into the hot lard.

  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. Butter + milktop 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. Butter + flourtop 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).

Butter and flour 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

Grated corn
Provides the main body and sweet corn flavor of the cakes.
Eggs
Bind the batter and help set the cakes as they cook.
Flour
Gives the batter structure so the cakes hold their shape.
Butter
Adds richness and fat, contributing flavor and tenderness.
Milk
Adds moisture and loosens the batter to a spoonable consistency.

The step that matters

Cook until golden brown on both sides. Medium heat lets the centers set while the outside browns through the Maillard reaction. Too hot a griddle browns the outside before the interior cooks, leaving raw batter inside.

“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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