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Dessert

Baked Corn Meal Pudding, with Eggs

A baked cornmeal pudding made with wheat flour, milk, butter, sugar, molasses, cinnamon, nutmeg, soda, and eggs.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Baked Corn Meal Pudding, with Eggs

Ingredients

Directions

Prepare

  1. Stir together one small cupful of Indian meal and one-half cupful of wheat flour with cold milk.

  2. Scald one pint of milk, then stir the mixture into it and cook until thick.

  3. Thin the mixture with cold milk to the consistency of batter, not very thick.

Bake and serve

  1. Add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, and two-thirds of a teaspoonful of soda just before putting it into the oven.

  2. Bake for two hours.

  3. After baking for half an hour, stir it up thoroughly, then finish baking.

  4. Serve hot, with wine sauce or butter and syrup.

Nutrition, whole recipe (rough)

909Calories
28 gProtein
27 gFat
138 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Wheatnot in our table0

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Indian meal
Cooked into a thick base that gives the pudding its body and structure.
Eggs
Bind the batter and help it set firm as it bakes.
Milk
Provides the liquid that the cornmeal thickens and then bakes into a custard-like texture.
Molasses
Adds sweetness, moisture and dark color, and its acidity reacts with the soda.
Soda
Reacts with the molasses acid to release gas that lifts the pudding while it bakes.
Butter
Adds fat for richness and a tender crumb.

The step that matters

Adding the soda just before baking. Baking soda reacts with the acid in molasses right away, releasing gas. If the batter waits, the gas escapes before the heat sets the batter, so the pudding rises less.

“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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