Skip to main content
Dessert

Sweet Corn Pudding

A baked custard made from sweet corn pulp, eggs, milk, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Sweet Corn Pudding

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sweet 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, combine sweet corn pulp, eggs, milk, butter, and sugar, and mix well until smooth.

  2. If desired, fold in raisins.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake for 30-40 minutes or until set and lightly golden.

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.

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.

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

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

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

    Shared aroma: hexanal (green, grassy).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Corn + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together180 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
Set the custard as they coagulate during baking, giving the pudding its firm structure.
Sweet corn pulp
Provides the main body, moisture and natural corn sweetness of the pudding.
Milk
Supplies liquid that forms the custard and keeps the pudding moist and tender.
Sugar
Adds sweetness and helps the top brown lightly in the oven.
Butter
Adds fat for richness and a smoother, softer texture.

The step that matters

Bake until just set. Eggs continue to set as the pudding cools, so overbaking can make the custard grainy, curdled and dry. Remove it when the centre still wobbles slightly.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (corn, egg, milk, butter, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Raisinthe original

Fit is the average pairing score against corn, egg, milk, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes