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Boiled Corn Meal Pudding

A sweet pudding made from cornmeal, milk, eggs, and molasses, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Boiled Corn Meal Pudding

Ingredients

Directions

Prepare

  1. At sunrise, put a pot of water on to boil.

  2. In a bowl, mix the milk, cornmeal, eggs, and molasses.

Cook and serve

  1. Pour the mixture into a bag or mold large enough to allow it to swell.

  2. Boil briskly until cooked through.

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

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Corn + molassestop 26% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

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

What each ingredient does

Corn meal
Forms the bulk of the pudding and thickens as it cooks, giving it a firm, sliceable body.
Eggs
Bind the mixture and help it set as it cooks.
Milk
Provides the liquid that the cornmeal absorbs and swells in as it cooks.
Molasses
Adds sweetness and a deep, caramel-like flavour.

The step that matters

Leave room for the pudding to swell. Cornmeal absorbs liquid and expands as it cooks, so a bag or mold filled too full can burst or cook unevenly. Leaving space lets it expand safely.

“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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