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Dessert

Green-corn Pudding

A baked pudding made from sweet corn, milk, eggs, flour, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Green-corn Pudding

Why it works: Milk and butter 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 Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the corn

  1. Score the kernels of corn and cut them from the cob.

  2. Scrape off any remaining corn from the cob with a knife.

Make the pudding

  1. In a bowl, combine the corn, milk, beaten eggs, flour, butter, sugar, and salt.

  2. Pour the mixture into a well‑greased baking dish.

Bake and serve

  1. Bake in a preheated oven at 400 °F (200 °C) for 2 hours.

  2. Serve hot with fresh butter or a sweet sauce for dessert.

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. Milk + buttertop 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Sweet green corn
Provides the main body and sweet flavor of the pudding.
Eggs
Bind the mixture and set as it bakes, giving the pudding structure.
Milk
Adds moisture and creates a custard-like texture when baked.
Flour
Thickens the mixture so it holds together rather than running loose.
Butter
Adds richness and fat, contributing to a tender texture and flavor.

The step that matters

Bake in a preheated oven at 400 °F (200 °C) for 2 hours. Eggs must set fully while the milk and starch cook through. Starting in a properly preheated oven keeps the baking time consistent, so the center firms without the edges drying out.

“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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