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Dessert

Canned Corn Batter Cakes

A batter of egg, milk, canned corn, flour, sugar, salt, and baking powder fried into golden cakes.

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

Canned Corn Batter Cakes

Ingredients

Directions

Make the batter

  1. Beat the egg until light, then add the milk and corn.

  2. Sift together the flour, sugar, salt, and baking powder, then add to the mixture.

  3. Beat the mixture hard for one minute.

Cook

  1. Fry on a sparingly greased griddle 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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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).

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

Egg
Binds the batter and adds richness and structure to the cakes.
Flour
Provides the main structure that holds the cakes together as they cook.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Canned corn
Adds moisture, sweetness, and corn flavour to the batter.
Sweet milk
Hydrates the flour and gives the batter its liquid body and tenderness.

The step that matters

Beat the mixture hard for one minute. Vigorous beating develops gluten in the flour, giving the batter enough strength to hold its shape. Beating also distributes the baking powder, so the cakes rise evenly on the griddle.

“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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