Why it works: Corn and bread work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 547 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Scalloped Corn
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 the corn
Soak the corn overnight.
Cook the corn slowly in water until soft, adding more water as needed.
Bake and serve
In a greased baking dish, layer the corn and buttered bread crumbs, repeating until the dish is filled.
Bake in a 350°F (175°C) oven until heated through and browned.
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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Corn + breadtop 16% of all pairsSmell alikemoderateCooked together547 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dried corn
- Forms the main body of the dish once softened by slow cooking.
- Buttered bread crumbs
- Add a golden, crisp top layer and richness when baked.
- Water
- Softens the dried corn during slow cooking.
The step that matters
Cook the corn slowly until soft. Dried corn must be fully softened before baking, because the oven only heats it through and browns the top. Adding water as needed keeps the kernels from drying out or scorching while they absorb liquid and tenderize.
“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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