Why it works: Corn and evaporated milk work together. They rank in the top 14% of all ingredient pairs, and 87 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Combine all ingredients and pour into a buttered 1 1/2 quart casserole.
Bake at 350 °F for 50 minutes or until a knife comes out clean.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Corn + evaporated milktop 14% of all pairsAroma overlaplowMentioned together87 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + corntop 6% of all pairsAroma overlapstrongMentioned together7,333 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + corntop 7% of all pairsAroma overlaplowMentioned together5,839 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + evaporated milktop 8% of all pairsAroma overlaplowMentioned together804 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard so the pudding firms up as it bakes.
- Flour
- Thickens the batter so the pudding holds its shape when cut.
- Creamed corn
- Adds moisture and sweet corn flavor, giving the pudding its soft, custardy body.
- Evaporated milk
- Adds richness and moisture to the batter, helping it bake smooth and tender.
- Melted butter
- Adds fat for richness and a tender texture.
The step that matters
Bake until a knife comes out clean. The eggs set as the pudding heats. Pulling it too early leaves a runny center, while overbaking can make it dry and rubbery. A knife inserted near the center should come out clean once it is set.
“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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