Why it works: Butter and milk 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 ↓
Green 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.
Make the batter
Combine grated corn and beaten yolks of eggs in a large bowl. Stir well.
Gradually add the milk while stirring continuously.
Mix in the melted butter, sugar, and salt.
Fold in the beaten egg whites until well combined.
Bake
Pour the mixture into a baking dish and cover the dish.
Bake in a slow oven at 300°F (150°C) for 1 hour.
Remove the cover and bake until browned.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
-
Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grated corn
- Provides the main body and sweet corn flavour of the pudding.
- Eggs
- Yolks enrich and bind the custard, while whites lighten it and help it set.
- Milk
- Supplies liquid that sets with the eggs into a soft, custardy texture.
- Melted butter
- Adds fat for richness and a tender, moist crumb.
- Sugar
- Adds sweetness and helps the top brown during baking.
The step that matters
Folding in the egg whites. Beaten whites trap air that gives the pudding lightness. Folding gently, rather than stirring, keeps that air in, so the pudding rises and sets softly instead of becoming dense.
“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
You might also like
Corn Fritters203 recipes
Cream of Corn Soup50 recipes
Green Corn Soup46 recipes
Cornmeal Gruel41 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.