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Green Corn Griddle-cakes

A griddle cake made with milk, grated green corn, eggs, baking powder, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and corn 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 ↓

Green Corn Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, grated corn, salt, eggs, and baking powder.

  2. Add flour gradually until the mixture forms a batter.

Cook and serve

  1. Heat a griddle and pour batter to form cakes.

  2. Cook until golden brown on both sides.

  3. Serve hot with butter.

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. Milk + corntop 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. Milk + eggtop 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

Eggs
Bind the batter and help the cakes hold together while cooking.
Baking powder
Releases gas in the batter, so the cakes rise and turn light.
Flour
Provides structure once mixed with the liquid, setting the cakes as they cook.
Grated green corn
Adds moisture, sweetness and body to the batter.

The step that matters

Cook until golden brown on both sides. Browning comes from the Maillard reaction on a hot griddle, which adds flavour. Too little heat leaves the cakes pale and doughy inside, while too much burns the outside before the centre sets.

“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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