Skip to main content
Main

Stewed Dried Corn

A stewed dish made from soaked dried corn, flour, butter, cream, sugar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stewed Dried Corn

Ingredients

Directions

Prepare

  1. Soak the corn overnight in cold water; if not possible, cover with water and place over a kettle of hot water for 3 to 4 hours.

Cook

  1. Once softened, cook the corn for 5 minutes.

  2. Add the flour, butter, cream, salt, pepper, and sugar. Cook for an additional 5 minutes.

  3. Serve warm.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Softens during soaking and cooking to become tender and form the dish's body.
Flour
Thickens the cream and butter mixture into a smooth, lightly binding sauce.
Butter
Adds richness and fat, giving the sauce a smooth mouthfeel and flavor.
Cream
Adds moisture and richness, thickening gently with the flour as it cooks.
Sugar
Adds a touch of sweetness that balances the savory seasoning and corn flavor.

The step that matters

Adding the flour and cooking the sauce. Flour must be cooked with the butter and cream for several minutes to thicken fully and lose its raw starchy taste. Stirring keeps it from lumping or scorching on the bottom of the pan.

“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.

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes