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Cornmeal-and-Rice Waffles

A waffle made with cornmeal, flour, rice, eggs, milk, butter, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Cornmeal-and-Rice Waffles

Ingredients

Directions

Make the batter

  1. Sift together cornmeal, flour, salt, and baking powder.

  2. Add cold boiled rice and mix well.

  3. In a separate bowl, beat egg yolks and mix with milk.

  4. Gradually combine the milk mixture with the rice mixture.

  5. Fold in melted butter and beaten egg whites until well combined.

Cook and serve

  1. Cook in a waffle iron until the center comes out clean.

  2. Score the top of the waffle and serve on a hot platter.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 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).

Flour and butter 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

Cornmeal
Gives the waffles a coarse, slightly crisp texture and a mild corn flavour.
Flour
Provides the structure that holds the waffle together as it cooks.
Baking powder
Releases gas during cooking so the batter rises and becomes light.
Cold boiled rice
Adds body and a tender, moist crumb to the waffle interior.
Eggs
Bind the batter, and the beaten whites add lift and airiness.
Melted butter
Adds fat for richness, tenderness, and browning on the waffle surface.

The step that matters

Folding in the beaten egg whites. Egg whites hold air that gives lift. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves the waffles dense.

“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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