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Dried Corn Succotash

A dish of simmered dried green corn with sugar, salt, butter, milk or cream, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Dried Corn Succotash

Ingredients

Directions

  1. Simmer the dried green corn in water until tender, about 1 hour.

  2. Add sugar, salt, butter, and milk or cream.

  3. Season with pepper to taste.

  4. Optionally, add scalded and dried green beans.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Dried green corn
Forms the main body of the dish and becomes tender and starchy when simmered.
Sugar
Adds sweetness that balances the savory corn flavor.
Butter
Adds fat for richness and a smoother mouthfeel.
Milk or cream
Adds moisture and richness, making the corn creamy.

The step that matters

Simmer until fully tender. Dried corn stays firm and chewy if it is taken off the heat too early. Its starch only softens fully with sustained simmering, so the kernels must be tender before the dairy and seasonings are added.

“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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