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Scalloped Corn

A baked corn dish topped with a crumbed breadcrumb mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Scalloped Corn

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 ↓

Scalloped Corn

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. In a bowl, mix the corn, milk, salt, pepper, and melted fat.

  3. Pour the mixture into a greased baking dish.

Add the crumb topping

  1. Melt the fat for the crumbs.

  2. Stir in the crumbs. Add a pinch of salt.

  3. Sprinkle the crumb mixture over the corn mixture.

Bake

  1. Bake until the crumbs are brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Corn
Forms the main body of the dish, providing sweetness and the bulk of the filling.
Milk
Makes the liquid base that sets during baking into a soft, custard-like texture.
Crumbs
Forms a crisp topping that browns in the oven.
Fat
Adds richness and helps the crumbs brown evenly.

The step that matters

Bake until the crumbs are brown. Pulling the dish too early leaves the topping pale and soft, while overbaking dries the milk-based filling. Watching for even browning on the crumbs shows when the top is properly crisp.

“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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