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Baked Cokn

A baked corn dish with sugar, eggs, milk, flour, pepper, and salt.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Cokn

Ingredients

Directions

Mix the batter

  1. Combine one can of corn, two beaten eggs, one tablespoonful of sugar, butter, pepper and salt to taste.

  2. Add one pint of milk and one tablespoonful of flour.

Bake

  1. Bake for half an hour.

Nutrition, whole recipe (rough)

737Calories
28 gProtein
15 gFat
122 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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 Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog]. 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Set the custard as they bake, holding the corn and milk together in a firm, sliceable dish.
Flour
Thickens the milk and egg mixture so the baked corn holds its shape rather than running.
Milk
Supplies the liquid that cooks into a soft, creamy custard around the corn.
Corn (in the method)
Forms the bulk of the dish and adds its own natural sweetness and texture.
Sugar
Adds sweetness and helps the top take on a light golden colour as it bakes.

The step that matters

Baking until just set. Egg proteins firm as they heat, so a custard baked too long turns grainy, rubbery and may weep liquid. Stop once the centre has only a slight wobble.

“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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