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Dessert

Corn Pudding

A baked corn pudding made with canned corn, milk, bread crumbs, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Grind the canned corn using a meat grinder.

  2. Soak the bread crumbs in the milk for 30 minutes.

Make the custard

  1. Combine the soaked bread crumbs, milk, beaten eggs, and salt in a bowl.

  2. Pour the mixture into a buttered dish.

Bake

  1. Bake at 350°F (175°C) until firm like custard.

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.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Canned corn
Adds sweetness and a tender, pulpy texture to the pudding.
Milk
Forms the liquid base, providing moisture and richness to the custard.
Fine fresh bread crumbs
Soak up the milk and give the pudding a soft, body-filled texture.
Eggs
Set when heated, giving the pudding its firm, custard-like structure.

The step that matters

Bake until just firm. Egg proteins set as they heat, so the pudding turns firm like custard. Overbaking pushes them too far, making it grainy, watery, and dry.

“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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