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Dessert

Green Corn Gkiddle Cakes

A cake made from grated corn, eggs, milk, flour, butter, and salt, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Green Corn Gkiddle Cakes

Ingredients

Directions

Prepare the batter

  1. Grate the corn from the ears.

  2. In a bowl, combine the grated corn, eggs, sweet milk (or cream), flour, butter, and salt. Mix until well combined.

Cook

  1. Preheat a griddle over medium heat.

  2. Pour batter onto the griddle and 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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Corn
Provides the bulk and sweet flavour of the cakes and moisture within the batter.
Eggs
Bind the batter and set during cooking to give the cakes structure.
Flour
Adds starch that thickens the batter and helps the cakes hold their shape.
Butter
Adds fat for richer flavour and helps the cakes brown on the griddle.
Sweet milk
Adds liquid to loosen the batter and contributes to its tenderness and browning.

The step that matters

Cooking on both sides until golden brown. The batter is wet with grated corn, so the griddle must be hot enough to set the outside before the cakes spread or stick. Browning on both sides develops flavour, and flipping only once the edges set keeps the cakes intact.

“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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