Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Scalloped Corn I
Ingredients
Directions
Make the mixture
Beat together corn, crumbs, eggs, milk and pepper with electric mixer.
Beat very well, and it will be messy.
Bake
Pour into a lightly greased casserole.
Dot with margarine, if desired.
Bake uncovered at 375°F for 30 minutes or until center is firm.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
-
Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cream + evaporated milktop 14% of all pairsSmell alikemoderateCooked together202 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Cream + peppertop 23% of all pairsSmell alikelowCooked together21,449 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Corn + evaporated milktop 25% of all pairsSmell alikelowCooked together87 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they 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
- Bind the mixture and set into a firm, sliceable custard as they bake.
- Cracker crumbs
- Add body and absorb liquid so the corn holds together rather than running.
- Cream-style corn
- Provides the main body, sweetness and moisture of the dish.
- Evaporated milk
- Adds richness and moisture to the custard base.
The step that matters
Bake until the center is firm. Eggs set as they heat, so pulling the dish too early leaves a loose, wet center, while overbaking can make the custard dry and rubbery.
“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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