Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Green Corn Pudding
Ingredients
Directions
Serve as an accompaniment to roasts, timbales or other meat dishes, or as a luncheon or supper dish.
Rub butter and sugar together.
Add yolks of eggs and beat a little.
Add corn and salt and mix.
Add milk, and when smooth, chop in the stiffly beaten whites of the eggs.
Bake in a slow oven about 1 hour, covering until near the end.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 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.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Beaten whites trap air and yolks enrich the custard, helping the pudding set and rise.
- Corn (in the method)
- Corn provides the main body, sweetness and moisture of the pudding.
The step that matters
Folding in the beaten egg whites. Stiffly beaten whites hold air that gives the pudding lift. Adding them gently into the smooth mixture keeps that air from collapsing, so the pudding stays light rather than dense.
“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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