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Dessert

Green Corn Pudding

A baked pudding made from grated green corn, eggs, milk, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

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.

Prepare the batter

  1. Grate the corn from the cob.

  2. Beat the egg whites and yolks separately.

  3. Combine the corn and egg yolks, stirring well.

  4. Gradually add the melted butter and milk while beating.

  5. Mix in the sugar and a little salt, then fold in the beaten egg whites.

Bake and serve

  1. Bake at 300°F (150°C) for 1 hour, covered.

  2. Remove the cover and bake until browned.

  3. Serve with sugar and butter.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Butter + corntop 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

Eggs
Beaten whites fold in air and yolks thicken the custard, giving the pudding its set structure.
Milk
Provides the liquid base that bakes into a soft, custardy texture.
Green corn
Supplies the main body, sweetness and moisture of the pudding.
Melted butter
Adds fat for richness and a tender, smooth crumb.
White sugar
Adds sweetness and helps the top brown during the uncovered bake.

The step that matters

Folding in the beaten egg whites. Egg whites hold air bubbles that lighten the pudding. Stirring them in rather than folding can deflate the foam, leaving a denser, flatter result.

“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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