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Corn Roast

A baked corn cake made with eggs, milk, cream, granola or breadcrumbs, corn, salt, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Roast

Oven, in the book's wordsA slow oven

Ingredients

Directions

Mix

  1. Mix the ingredients in the order given.

Rest and bake

  1. Let the mixture stand for 20 to 30 minutes.

  2. Bake in an oiled bread pan for 30 to 40 minutes.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: 2-undecenal (sweet).

  3. Corn + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Bind the mixture and set into a firm, sliceable loaf when baked.
Milk
Adds moisture and liquid so the crumbs and corn soften and hold together.
Cream
Adds fat for a richer, more tender texture.
Granola or bread crumbs
Provides the dry body that absorbs liquid and gives the loaf its structure.
Corn
Supplies the main flavour and moist pieces throughout the loaf.

The step that matters

Letting the mixture stand. Standing gives the dry crumbs or granola time to absorb the liquid evenly. Without this rest, the loaf can be wet in places and may not set cleanly in the oven.

Swap the onion

How well each one fits the dish's main ingredients (egg, milk, cream, bread, corn):

  1. Potatofits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against egg, milk, cream, bread, corn. 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.

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