Why it works: Milk and butter 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 Breakfast Cakes
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
In a bowl, mix the flour, cornmeal, and baking powder.
In another bowl, combine the sweet milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Bake
Spoon the batter into small gem tins.
Bake for 15 minutes or until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter 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
- Flour
- Provides the main structure that holds the cakes together as they bake.
- Cornmeal
- Gives the cakes their coarse, slightly crumbly texture and corn flavour.
- Eggs
- Bind the batter and help set the cakes into a firm, tender crumb.
- Butter
- Adds fat for richness, tenderness and flavour in the finished cakes.
- Baking powder
- Releases gas in the batter so the cakes rise and become light.
- Sweet milk
- Hydrates the dry ingredients and adds moisture to the batter.
The step that matters
Mix the wet and dry ingredients until just combined. Overmixing develops gluten in the flour, which makes the cakes tough and dense instead of tender. Stop once no dry streaks remain.
“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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