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Green Corn Baked

A baked dish of grated corn mixed with eggs, butter, milk, brown sugar, and salt.

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 ↓

Green Corn Baked

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Grate or cut the corn from the ears.

  2. Beat the eggs very light.

  3. Cream the butter and stir it into the warm milk.

Make the casserole

  1. Mix the egg mixture with the corn, brown sugar, and salt until well combined.

  2. Pour the mixture into a deep dish.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 45 minutes to 1 hour.

  2. Serve hot in the same dish.

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 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

Corn
Provides the main body and sweet corn flavor of the casserole.
Eggs
Set when baked, giving the casserole its structure and holding it together.
Butter
Adds richness and fat, contributing moisture and a smooth texture.
Milk
Supplies liquid that keeps the custard moist and tender as it bakes.
Light brown sugar
Adds sweetness and a mild caramel note that complements the corn.

The step that matters

Bake until set. Eggs set as they heat, so the casserole must bake long enough for the custard to firm. Underbaking leaves it loose and wet in the center, while overbaking can make the eggs rubbery and dry.

“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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