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Baked Corn-meal Pudding, with Eggs

A baked cornmeal pudding made with milk, sugar, molasses, eggs, butter, spices, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Baked Corn-meal Pudding, with Eggs

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.

Make the batter

  1. Mix cornmeal and wheat flour with cold milk in a bowl.

  2. Scald the pint of milk, then stir in the cornmeal mixture and cook until thick.

  3. Thin the mixture with cold milk to a batter consistency.

Mix and bake

  1. Add sugar, molasses, eggs, butter, salt, cinnamon, nutmeg, and baking soda.

  2. Pour into a greased baking dish and bake at 350°F (175°C) for 2 hours.

  3. After 30 minutes, stir the pudding thoroughly and continue baking.

Serve

  1. Serve hot with wine sauce or with butter and syrup.

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. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Cornmeal
Forms the main body of the pudding as its starch thickens when cooked in hot milk.
Wheat flour
Adds structure and helps the batter hold together as it bakes.
Eggs
Set during baking to bind the pudding and give it a firmer texture.
Molasses
Adds sweetness, moisture and a deep brown color with a rich flavor.
Baking soda
Reacts with the acidic molasses to produce gas that lightens the pudding.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Cook the cornmeal mixture until thick. Cornmeal starch must fully cook in the hot milk to swell and thicken. If it is only briefly heated, the pudding can turn out grainy, thin, or pasty after baking.

“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 cornmeal pudding recipes

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