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Green Corn Patties

A fried patty made from grated corn, egg, cream, flour, and baking powder, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Patties

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, beaten egg, cream, flour, and baking powder. Season with pepper and coarse sea salt.

Fry and serve

  1. Heat butter in a skillet over medium heat.

  2. Drop spoonfuls of the batter into the skillet and fry until golden brown.

  3. Serve hot as a relish with meats.

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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + buttertop 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).

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

Grated corn
Provides the main body and sweet corn flavour of the patties.
Egg
Binds the batter so the patties hold together while frying.
Flour
Adds starch that thickens the batter and helps the patties set.
Baking powder
Releases gas that lifts the batter, giving the patties a lighter texture.
Cream
Adds moisture and richness, softening the texture of the batter.

The step that matters

Frying the spoonfuls of batter. The batter is loose, so it needs a hot, buttered pan at a steady medium heat. Too hot and the outside browns before the centre sets; too cool and the patties soak up butter and turn greasy. Let them set before turning.

“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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