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Canned Corn Pudding

A baked casserole of canned corn, eggs, butter, sugar, milk, and corn starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Canned 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.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the eggs, sugar, and melted butter together.

  3. Add the drained corn to the egg mixture.

  4. In a separate bowl, salt the milk and dissolve the corn starch in it.

  5. Gradually pour the milk mixture into the corn mixture, mixing well.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake for 45 minutes, covering until nearly done, then uncover to brown.

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 + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 starch
Thickens the milk so the pudding becomes soft and sliceable rather than watery.
Milk
Forms the liquid base that the eggs and starch set into a custard.
Melted butter
Adds fat for richness and a tender texture.
Sugar
Adds sweetness and helps the top brown in the oven.
Corn
Provides the main flavor and pieces of tender texture throughout the pudding.

The step that matters

Gradually pour the milk mixture into the corn mixture, mixing well.. Adding the liquid slowly while mixing spreads the corn starch and eggs evenly. This prevents starch lumps and pockets, so the custard sets smooth and uniform in the oven.

“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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