Skip to main content
Breakfast

Raised Corn Griddle Cakes

A leavened corn griddle cake made with milk, egg, cornmeal, yeast, salt, water, and molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and corn 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 ↓

Raised Corn Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Scald the milk and let it cool.

  2. Add the egg, corn meal, dissolved yeast, salt, lukewarm water, and molasses.

  3. Beat well and let the mixture rise overnight.

Cook

  1. In the morning, fry on a 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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Corn + molassestop 26% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Yeast cake
Ferments the batter so it rises overnight and gains a light, airy texture.
Egg
Binds the batter and adds richness and structure to the cakes.
Corn meal
Provides the corn flavor and the coarse, tender body of the griddle cakes.
Milk
Adds moisture and softness, and its proteins help the cakes brown on the griddle.
Molasses
Adds sweetness and depth of flavor, and helps the cakes brown.

The step that matters

Let the batter rise overnight. The yeast needs time to ferment the batter; rushing this step leaves the cakes dense and under-flavored, because gas bubbles that lift the batter only form during a long, slow rise.

“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.

More corn griddle cakes recipes

Green 5 See all 31 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes