Skip to main content
Dessert

Corn Pudding

A baked corn custard made with corn, butter, eggs, milk, seasoning, and flour.

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

Why it works: Butter and milk 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 ↓

Corn Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. If using fresh corn, scrape it from the cob; if using canned, finely chop it.

Make and bake

  1. In a bowl, combine the corn, butter, eggs, seasoning, milk, and a little flour to make a batter.

  2. Pour the batter into a buttered baking dish.

  3. Bake slowly in a 300°F (150°C) oven until set.

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. Butter + milktop 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Set the custard as they cook, giving the pudding its firm yet tender structure.
Milk
Provides the liquid base that cooks into a soft, custardy texture.
Corn
Supplies the main body, sweetness and texture of the pudding.
Flour
Thickens the batter slightly so it holds together rather than running apart.

The step that matters

Bake slowly until set. Eggs thicken from proteins that coagulate with gentle heat. A hot oven can overcook the outside and leave the middle curdled or watery, so a low, slow bake gives an even, creamy set.

“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.

More corn pudding recipes

Green 60Sweet 10Indian 6Baked 5Southern 3 See all 257 →

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesCornstarch Blanc MangerCornstarch Blanc Manger12 recipes