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Green-corn Pudding, with Chicken

A baked pudding made from corn, eggs, butter, and chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Green-corn Pudding, with Chicken

Ingredients

Directions

Prepare the components

  1. Boil the corn until tender, then slice the grains off.

  2. Boil the chicken until quite tender, then season with salt, pepper, and flour.

  3. Beat the eggs with the butter, pepper, and salt.

Make the batter

  1. Add the egg mixture to the corn, creating a thick batter using some of the chicken water.

Assemble and bake

  1. Pour the batter into a large, buttered baking dish.

  2. Carefully place the floured chicken pieces into the batter.

  3. Sift a little flour over the top of the batter, avoiding the sides of the dish.

  4. Bake until the bottom, sides, and top are light 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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  2. Corn + chickentop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Corn
Provides the main body and sweet flavour of the pudding.
Eggs
Bind the batter and set during baking to give the pudding its structure.
Butter
Adds richness and moisture, and helps the surface brown.
Chicken
Adds savoury meat pieces that are set into the batter before baking.

The step that matters

Bake until light brown on the bottom, sides, and top. The eggs must set fully so the pudding holds together, while the surface should brown lightly without drying out. Checking for even colour and a firm centre helps avoid an underbaked or overbaked result.

“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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