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Boiled Indian Corn

A boiled sweet corn dish made with eggs, sweet milk, baking soda, and cornmeal batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Indian Corn

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs and mix in the sweet milk and baking soda.

  2. Stir in enough cornmeal to create a thick batter.

  3. Pour the mixture into a linen bag.

Boil and serve

  1. Boil the bag in water for six hours.

  2. Serve with sauce.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Bind the batter and help it set into a firm pudding when heated.
Sweet milk
Adds moisture and richness, keeping the cooked pudding tender.
Baking soda
Reacts with the batter to lighten its texture as it cooks.
Cornmeal
Its starch thickens and gels with heat, giving the dish its body.

The step that matters

Keep the bag fully submerged while boiling. Cornmeal starch thickens and sets as it heats. If the bag rises out of the water or the boil drops, parts of the pudding cook unevenly, so the water should stay at a steady boil over the full six hours.

“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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