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Macaroni with Corn

A baked macaroni casserole with corn, zwieback crumbs, egg, and nut milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk 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 ↓

Macaroni with Corn

Ingredients

Directions

Prepare

  1. Boil the macaroni in salted water until tender.

  2. Drain the macaroni.

Assemble and bake

  1. Add corn, salt, zwieback crumbs, beaten egg, and nut milk to the macaroni and mix thoroughly.

  2. Transfer the mixture to a granite pudding dish.

  3. Bake until set.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. 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

Macaroni
Provides starchy bulk and structure that holds the casserole together.
Egg
Binds the mixture and sets it into a firm, sliceable custard when baked.
Nut milk
Supplies the liquid that the egg sets into a soft, moist custard.
Corn
Adds sweetness and tender bites throughout the casserole.
Zwieback crumbs
Soak up liquid and add a light, slightly toasted texture.

The step that matters

Bake until set. The egg sets the custard as it heats, so the casserole must bake long enough to firm up. Underbaking leaves it loose and wet, while overbaking tightens the egg proteins and makes the texture dry and rubbery.

“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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