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Baked Corn or Corn Pudding

A baked dish of corn kernels mixed with eggs, sugar, flour, butter, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Baked Corn or Corn Pudding

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.

Prepare

  1. Cut the kernels off the corn.

  2. In a bowl, beat the egg yolks and whites separately.

Make and bake

  1. Mix the corn with the beaten eggs, sugar, flour, butter, salt, pepper, and milk.

  2. Pour the mixture into a baking dish.

  3. Bake at 350°F (175°C) for about 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. 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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 and give the pudding its structure as they cook.
Corn
Provides the main body, sweetness and texture of the pudding.
Milk
Adds moisture and creaminess so the eggs set into a soft custard.
Butter
Adds richness and fat, contributing to a tender texture and flavor.
Flour
Lightly thickens the custard so it holds together when baked.

The step that matters

Separating and beating the eggs. Beating the yolks and whites separately is the step most likely to go wrong, because any yolk left in the whites or any stray fat can stop the whites from whipping. Keep the whites clean and beat them well so they add lift and a lighter set to the custard.

“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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