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Dessert

Green-corn Pudding

A baked pudding made from corn kernels, milk, eggs, sugar, butter, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Green-corn Pudding

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Green-corn Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the corn

  1. Split each row of corn on the cob lengthwise and cut off the rounded point.

  2. Use the handle of a spoon to push out the eyes and cream into a bowl.

Make the pudding

  1. Add the hot milk, beaten eggs, sugar, butter, and vanilla extract to the bowl.

  2. Pour the mixture into a buttered dish.

  3. Bake for 40 minutes in a moderate oven at 350°F (175°C).

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.

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.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Supplies the main body and sweet corn flavour of the pudding.
Eggs
Set when baked, giving the pudding its custard-like structure.
Milk
Provides liquid that bakes into a soft, tender custard texture.
Sugar
Adds sweetness and helps balance the savoury corn flavour.
Butter
Adds richness and fat, contributing to a smoother texture.

The step that matters

Baking the pudding. Eggs set as they heat, so the pudding must bake long enough to firm up but not so long it becomes rubbery or curdled. Keeping the oven at the stated moderate temperature helps the custard set gently and evenly.

“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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