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Green-Corn Griddle Cakes

A griddle cake made from sweet corn pulp, flour, eggs, milk, 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 ↓

Green-Corn Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Score the kernels of sweet corn lengthwise and press out the pulp.

  2. In a bowl, combine the corn pulp, flour, salt, and pepper.

  3. Beat the yolks of the eggs and mix them with the milk.

  4. Gradually stir the yolk-milk mixture into the corn mixture.

  5. Fold in the stiffly beaten egg whites.

Cook the cakes

  1. Heat a griddle.

  2. Pour batter to form cakes.

  3. Cook 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. 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 milk 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

Sweet corn pulp
Provides the main body, sweetness and corn flavor of the cakes.
All-purpose flour
Gives the batter structure so the cakes hold their shape when cooked.
Eggs
Yolks enrich the batter and whites, folded in, lighten its texture.
Milk
Adds moisture so the flour hydrates into a pourable batter.

The step that matters

Folding in the stiffly beaten egg whites. Whites trap air that lifts the batter; overmixing or deflating them makes the cakes dense and flat, so fold gently until just combined.

“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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