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Corn Pudding

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

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

Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the corn

  1. Score the corn down the center of each row of grains and press out the pulp with the back of a knife, leaving the hull on the cob.

Make the pudding

  1. Beat the egg whites and yolks separately.

  2. Add the yolks to the corn and mix thoroughly.

  3. Add the salt, pepper, and milk, then carefully fold in the beaten egg whites.

  4. Brush a pudding dish lightly with butter and pour in the mixture.

Bake and serve

  1. Bake at 300°F (150°C) for one hour.

  2. Serve as an accompaniment to roast beef or lamb.

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. Milk + buttertop 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. Egg + buttertop 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

Young corn
Provides the bulk and sweet flavor of the pudding.
Eggs
Set during baking to give the pudding its structure, and the whites add lightness.
Milk
Adds moisture and creaminess, helping the custard-like texture set softly.

The step that matters

Folding in the beaten egg whites. Egg whites hold air from beating, which lifts the pudding as it bakes. Folding gently keeps that air in; stirring hard would deflate the whites and leave a denser 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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