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Virginia Corn-cakes

A simple griddle cake made from cornmeal, sweet milk, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Virginia Corn-cakes

Ingredients

Directions

Make the batter

  1. In a 3-quart bowl, combine cornmeal and salt.

  2. Pour in about half of the sweet milk and mix well.

  3. Add melted butter and beaten eggs, then stir in the remaining milk.

  4. Beat the mixture again until smooth.

Cook

  1. Bake on a greased hot griddle.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the body of the cakes and gives them their grainy texture.
Eggs
Bind the batter and help set the cakes as they cook.
Melted butter
Adds fat for richness and helps the cakes brown on the griddle.
Sweet milk
Hydrates the cornmeal into a pourable batter and adds moisture.

The step that matters

Bake on a greased hot griddle. A hot, well-greased surface sets the outside quickly so the cakes release cleanly and brown evenly. A cold or dry griddle lets the batter stick and spread.

“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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