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Oyster Corn Cakes

A fried corn batter made with grated corn, milk, flour, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Oyster Corn Cakes

Ingredients

Directions

Make the batter

  1. Combine grated corn, sweet milk, flour, and eggs in a bowl.

  2. Season the mixture with coarse sea salt and black pepper.

Cook

  1. Heat a griddle over medium heat.

  2. Lightly grease the griddle.

  3. Pour spoonfuls of the mixture onto the griddle.

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

    Shared aroma: hexanal (green, grassy).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Green corn
Provides the main body and sweet corn flavor of the cakes.
Flour
Gives the batter structure so the cakes hold together when fried.
Eggs
Bind the batter and help set the cakes as they cook.
Sweet milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Fry until golden brown on both sides. Cooking over medium heat lets the centre set before the outside browns too far. Browning comes from the Maillard reaction, which adds flavour, so the cakes should be flipped once the underside is evenly golden.

“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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