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Green Corn Griddle Cakes

A griddle cake made with grated sweet corn, egg, cream, butter, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Green Corn Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the grated sweet corn, egg, cream, butter, flour, and salt.

  2. Beat the egg well before mixing it with the other ingredients.

  3. Heat a griddle over medium heat and pour a small amount of batter to test the consistency.

  4. Adjust the batter by adding more flour to thicken or milk to thin as needed.

Cook

  1. 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Sweet corn
Provides the main flavor and moist, tender bulk of the cake.
Egg
Binds the batter and helps the cakes set as they cook.
Flour
Thickens the batter and gives the cakes structure.
Butter
Adds fat for richness and helps the surface brown.
Cream
Adds moisture and richness to the batter.

The step that matters

Adjust the batter consistency. Corn releases moisture, so the batter can run thin. A test cake on the griddle shows whether more flour is needed before cooking the rest, which keeps the cakes holding their shape.

“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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