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Corn Griddle Cakes

A batter of eggs, milk, cornmeal, flour, and baking powder cooked on a griddle to make corn griddle cakes.

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 ↓

Corn Griddle Cakes

Ingredients

Directions

Make the batter

  1. Beat the eggs until well combined.

  2. Add the milk, salt, sugar, and melted butter; mix well.

  3. Stir in the cornmeal, flour, and baking powder until just combined.

Cook the cakes

  1. Heat a griddle or skillet over medium heat and lightly grease it.

  2. Pour batter onto the griddle to form cakes and cook until bubbles form, then flip and cook until golden brown.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Bind the batter and add structure and richness to the cakes.
All-purpose flour
Provides the main structure that holds the cakes together as they cook.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Cornmeal
Adds a grainy texture and corn flavor to the cakes.
Milk
Hydrates the dry ingredients and gives the batter its pourable consistency.

The step that matters

Stirring in the dry ingredients. Mixing only until just combined keeps gluten development limited, so the cakes stay tender rather than tough. Overmixing can make the texture dense and chewy.

“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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