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Green Corn Griddle Cakes

A batter of milk, grated green corn, eggs, and baking powder, cooked on a griddle into golden cakes.

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. Gradually add flour until the mixture reaches a batter consistency.

Cook the cakes

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

  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. 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 add structure to the cakes as they set.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Flour
Forms the batter's structure, setting into the body of the cakes.
Milk
Provides the liquid that hydrates the flour and gives the batter its pourable texture.
Green corn
Adds sweetness, moisture and corn flavour to the batter.

The step that matters

Cook until golden brown on both sides. Cooking over steady heat lets the surface brown through Maillard reactions, which add flavour and colour. Too hot and the outside browns before the centre sets; too cool and the cakes turn pale and soggy.

“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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