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Dessert

Corn Pudding with Eg-gs

A baked corn pudding made with grated corn, milk, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
By Keokuk (Iowa). Westminster Presbyterian church · From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Corn Pudding with Eg-gs

Ingredients

Directions

Prepare

  1. Grate twelve large ears of corn.

  2. Melt a quarter pound of butter.

Make the mixture

  1. Combine the grated corn, one pint of milk, melted butter, two eggs, salt, and pepper to taste, and mix all together.

  2. If the corn is very young, use less milk.

Bake

  1. Set the mixture in the oven.

  2. Bake for half an hour, or until done.

Nutrition, whole recipe (rough)

412Calories
18 gProtein
26 gFat
31 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Keokuk (Iowa). Westminster Presbyterian church. 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. See the original page.

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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they coagulate, giving the pudding its structure and firm body.
Corn
Supplies the bulk, sweetness and tender texture of the pudding.
Milk
Provides the liquid that keeps the pudding moist and forms the custard with the eggs.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Baking until done. The eggs set as they heat, so the pudding is done when just firm in the centre. Baking too long over-coagulates the egg proteins, leaving the pudding dry and grainy.

“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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