Skip to main content
Dessert

Corn Pudding

A baked dish of corn kernels mixed with milk, eggs, sugar, flour, and salt.

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

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 ↓

Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove the kernels from the corn and place them in a bowl.

  2. Add the milk, eggs, sugar, flour, and salt to the corn and mix well.

Bake and serve

  1. Pour the mixture into a baking dish.

  2. Bake at 350°F (175°C) for 4 hours.

  3. Serve warm with butter and additional sugar if desired.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 bulk and sweet, tender body of the pudding.
Eggs
Set during baking to bind the mixture into a custard-like pudding.
Milk
Adds moisture and richness, forming the custard base with the eggs.
Flour
Helps thicken the custard so it holds its shape when set.

“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.

More corn pudding recipes

Green 60Sweet 10Indian 6Baked 5Southern 3 See all 257 →

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesCornstarch Blanc MangerCornstarch Blanc Manger12 recipes