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Another Corn Pudding

A baked corn pudding made with grated corn, pounded cracker, eggs, milk, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and cinnamon work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Another Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake the pudding

  1. In a bowl, combine the grated corn, pounded cracker, eggs, milk, sugar, and cinnamon, and mix well until all ingredients are combined.

  2. Pour the mixture into a baking dish.

  3. Bake for about 2 hours, or until set.

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 + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: hexanal (green, grassy).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Corn
Provides the main bulk and sweet flavor of the pudding.
Eggs
Set during baking to give the pudding its custard-like structure.
Milk
Adds moisture and creaminess, cooking into a tender custard.
Cracker
Absorbs liquid and helps thicken the mixture as it bakes.
Sugar
Adds sweetness and helps browning at the edges.

The step that matters

Baking until set. Eggs thicken as they heat, so the pudding is done when the center is just set and no longer liquid. Pulling it too early leaves a loose, runny middle, while overbaking can make it dry and grainy.

“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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