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
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
Remove the kernels from the corn if using fresh corn.
Make the pudding
In a bowl, combine the corn, sweet milk, egg, corn starch, pepper, and salt.
Butter a pudding dish and pour the mixture into it.
Bake
Bake in a preheated oven at 350°F (175°C) for 45 minutes.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Sets the custard as it cooks, giving the pudding its structure and body.
- Corn starch
- Thickens the milk and egg mixture so the pudding holds together when baked.
- Sweet milk
- Forms the liquid base and adds moisture and richness to the custard.
- Corn
- Provides the main body, sweetness and texture of the pudding.
The step that matters
Baking the custard. Egg proteins set as the mixture heats, so baking too long or too hot can turn the pudding grainy, curdled or dry. Pulling it out when just set keeps it smooth and tender.
“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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