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Green Corn Pudding

A steamed pudding made from sweet corn, eggs, almond milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Green Corn Pudding

Why it works: Corn and almond match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 485 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Green Corn Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs in a bowl.

  2. Add the almond milk, salt, and corn to the eggs.

  3. Mix well and pour the mixture into a steaming dish.

Steam

  1. Steam for one hour.

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.

Photo for illustrative purposes only · Contact us to use it

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 + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: hexanal (green, grassy).

  3. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set when heated, giving the pudding its structure and a firm, custard-like body.
Sweet corn
Adds natural sweetness and tender pieces of texture throughout the pudding.
Almond milk
Provides the liquid that keeps the pudding moist and lets the eggs set gently.

The step that matters

Steam gently for the full hour. Eggs set into a smooth, tender custard when heated slowly. Excess heat or boiling water can make the pudding spongy, cracked, or watery, so keep the steam steady and the dish covered.

Swap the almond

How well each one fits the dish's main ingredients (corn, egg, milk):

  1. Lima beansfits about as well
  2. Peanutfits about as well
  3. Beansfits about as well
  4. Almondthe original

Fit is the average pairing score against corn, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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