Corn-meal Pudding

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. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Raisin + molassestop 12% of all pairs
   Smell alikelow
   Cooked together3,577 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + raisintop 15% of all pairs
   Smell alikemoderate
   Cooked together7,155 recipes

   Shared aroma: decanoic acid (acides aroma).

5. Flour + molassestop 16% of all pairs
   Smell alikemoderate
   Cooked together10,429 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Flour and milk 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

Cornmeal

Forms the main body of the pudding and gives it a coarse, grainy texture.

All-purpose flour

Adds structure and helps bind the pudding so it holds together when cooked.

Milk

Adds moisture and softens the dry cornmeal and flour as the pudding cooks.

Chopped suet

Adds fat that enriches the pudding and keeps it moist and tender during long cooking.

Molasses

Adds sweetness, depth of flavour and a darker colour to the pudding.

The step that matters