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Canned-corn Patties

A fried patty made from canned sweet corn, eggs, milk, flour, and seasonings.

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

Canned-corn Patties

Ingredients

Directions

Prepare the batter

  1. Chop the sweet corn finely in a chopping tray.

  2. In a bowl, beat the eggs and mix in the milk, salt, pepper, and flour.

  3. Combine the corn with the egg mixture and beat well.

Cook and serve

  1. Heat the lard and butter on a griddle.

  2. Drop spoonfuls of the mixture onto the griddle to form patties.

  3. Fry until brown on both sides and serve hot.

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

    Shared aroma: hexanal (green, grassy).

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

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

  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

Sweet corn
Forms the bulk of the patties and gives them their main flavour and body.
Eggs
Bind the corn and flour together so the patties hold their shape while frying.
Flour
Thickens the egg mixture and helps the patties hold together.
Milk
Adds moisture to the batter, keeping the patties tender inside.
Lard
Fat for frying that conducts heat evenly and helps the patties brown.
Butter
Adds flavour and helps the patties brown in the pan.

The step that matters

Frying the patties. The batter is loose and wet, so it can spread or fall apart. Let the griddle be hot enough before dropping spoonfuls, and turn only once the underside is set and browned, so the patties keep their shape.

“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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