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Dessert

Canned Corn Pudding

A baked pudding made with canned corn, butter, eggs, milk, cornstarch, salt, and pepper.

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.

Prepare

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

  2. In a bowl, combine the chopped corn, melted butter, beaten eggs, milk, cornstarch, salt, and pepper. Mix well until all ingredients are combined.

  3. Pour the mixture into a greased pudding dish.

Bake

  1. Cover and bake for 1 hour.

  2. Uncover and bake for an additional 10 minutes to brown the top.

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set the custard so the pudding holds together when sliced and served.
Corn
Provides the main body, sweetness and texture of the pudding.
Milk
Adds moisture and makes the eggs into a smooth, pourable custard.
Butter
Adds richness and fat, giving a softer, more tender crumb.
Cornstarch
Thickens the custard and helps it hold a firm, sliceable texture.

The step that matters

Covered baking before browning. Baking covered first lets the egg custard set gently with moisture trapped in the dish. Uncovering too early can dry the surface or overcook the eggs, leaving the center grainy rather than creamy.

“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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