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Bread

Corn, Dry Pack or Maine Style

A preserved corn product made by cutting, silking, mixing with syrup, and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn, Dry Pack or Maine Style

Ingredients

Directions

Prepare the corn

  1. Set the machine to cut off about one-third of the grain and scrape the remainder.

  2. Pass the corn through the silker.

Make the mixture

  1. Place the corn in a mixer and add enough syrup to achieve the desired consistency.

  2. Cook the mixture and fill it into No. 2 cans.

Process and cool

  1. Cap, tip, and process the cans for 1 hour at 250°F (120°C).

  2. Cool the cans in a retort.

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. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

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 and bulk of the product, giving it its texture.
Sugar
Adds sweetness and helps set the syrup's consistency around the corn.

The step that matters

Cap, tip, and process the cans for 1 hour at 250°F (120°C). Heating sealed cans to a set temperature for a full hour kills microorganisms and makes the product shelf-stable. Shorter or cooler processing risks surviving microbes and spoilage, so timing and temperature must be followed closely.

“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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