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Bolivian Corn Pudding

A baked corn pudding with cornmeal, scallions, raisins, spices, egg whites, and Muenster cheese.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Corn and anise work together. They rank in the top 6% of all ingredient pairs, and 25 recipes mention both. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

The recipe

Oven400 °F
Timeabout 20 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Preheat oven to 400 °F.

  2. Coat a 2-quart baking dish with nonstick spray.

  3. In a food processor or blender, combine 3 cups corn and milk.

  4. Puree until smooth.

Make the batter

  1. In a large bowl, combine cornmeal, scallions, raisins, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon salt, baking powder, cinnamon, anise seeds, 1/4 teaspoon pepper, and the remaining 1 cup corn. Stir to mix.

  2. Stir in the pureed corn. Taste and add more sugar, salt, and pepper if desired.

  3. In another large bowl, combine egg whites and cream of tartar. Beat with an electric mixer until firm and glossy but not dry, about 8 minutes. Begin beating on low speed and gradually increase the speed to medium, then to high.

  4. Gently fold the corn mixture into the egg whites.

Bake and serve

  1. Spoon the mixture into the prepared baking dish. Sprinkle with Muenster cheese and remaining paprika.

  2. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool slightly.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Corn + anisetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together25 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Raisin + cinnamontop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cinnamon + anisetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together117 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Corn + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,953 recipes

    Shared aroma: hexanal (green, grassy).

  5. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,777 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

Corn kernels
Provides the main body and natural sweetness of the pudding.
Yellow cornmeal
Thickens the batter and gives the pudding its set, tender structure.
Egg whites
Whipped to foam, they lighten the batter and help it puff while baking.
Baking powder
Releases gas in the oven, helping the pudding rise and puff.
Muenster cheese
Melts over the top and browns, adding richness and golden color.
Sugar
Adds sweetness and helps the top brown in the oven.

The step that matters

Folding the corn mixture into the egg whites. Beaten egg whites trap air that makes the pudding light and puffed. Folding gently keeps that air in, while stirring or deflating the foam leaves a dense, flat result.

Flavor stand-ins for the anise

How well each one fits the dish's main ingredients (corn, milk, raisin, sugar, cinnamon, pepper, egg):

  1. Nutmegbetter flavor fit
  2. Cardamombetter flavor fit
  3. Gingerbetter flavor fit
  4. Anisethe original

Fit is the average pairing score against corn, milk, raisin, sugar, cinnamon, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

More corn pudding recipes

Green 60Sweet 10Indian 6Baked 5Southern 3 See all 257 →

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