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Green Corn Pudding

A baked corn pudding made with corn, eggs, butter, milk, 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: 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 Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Combine the corn and egg yolks in a bowl and stir well.

  2. Add the melted butter and mix thoroughly.

  3. Gradually add the milk while beating the mixture continuously.

  4. Stir in the sugar and salt.

  5. Fold in the beaten egg whites gently.

Bake

  1. Pour the mixture into a baking dish and cover it.

  2. Bake in a slow oven at 300°F (150°C) for one hour.

  3. Remove the cover and bake until browned.

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. 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 flavor of the pudding.
Egg yolks
Enrich the custard and help it set into a tender structure.
Egg whites
Whipped and folded in, they lighten the mixture and add rise.
Milk
Supplies liquid that the eggs set into a custard.
Melted butter
Adds richness and moisture for a tender texture.

The step that matters

Folding in the egg whites. Egg whites hold air only when beaten to stiff peaks, and deflating them by stirring vigorously loses the lift they give the pudding. Fold gently so the batter stays airy.

“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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