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Green Corn Griddle-Cakes
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Butter them hot and serve
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Butter them hot and serve
Preserved exactly as written in the original source
Butter them hot and serve
Modern guidance to help you succeed with this vintage recipe
Grating fresh corn releases its natural starches and sugars, which bind the batter while adding sweetness and moisture. The milk proteins and eggs create structure through coagulation, while the baking powder produces carbon dioxide for light, tender griddle cakes. The high moisture content from fresh corn keeps these cakes from drying out, even when cooked on a hot griddle.
Grated corn can be prepared up to 4 hours ahead and refrigerated in an airtight container. The batter is best made fresh, as the baking powder begins working immediately upon contact with liquid. If necessary, prepare the batter up to 30 minutes ahead and store covered in the refrigerator, but expect slightly less rise.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a 350°F oven for 5-7 minutes until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.
AI-generated tips from Chef Cecil's culinary database
Grated corn can be prepared up to 4 hours ahead and refrigerated in an airtight container. The batter is best made fresh, as the baking powder begins working immediately upon contact with liquid. If necessary, prepare the batter up to 30 minutes ahead and store covered in the refrigerator, but expect slightly less rise.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a 350°F oven for 5-7 minutes until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.
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