Name: Another Corn Pudding
Ingredients: 12 ears of corn, grated; 1 soft cracker, finely crushed; 2 eggs; 2 cups milk; 3 tablespoons sugar; 1 teaspoon cinnamon

Why it works: Corn and cinnamon work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Another 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 the batter

Preheat the oven to 350°F (175°C).
In a large bowl, combine the grated corn, crushed cracker, eggs, milk, sugar, and cinnamon. Mix well until all ingredients are combined.

Bake

Pour the mixture into a baking dish.
Bake for about 2 hours, or until set and golden on top.

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.

Corn + cinnamontop 9% of all pairs

Smell alikemoderate

Cooked together647 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Milk + cinnamontop 10% of all pairs

Smell alikemoderate

Cooked together12,655 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Sugar + cinnamontop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 main body and sweetness of the pudding.
Eggs: Set during baking to give the pudding its structure.
Milk: Adds moisture and richness, helping the custard set softly.
Soft cracker: Adds starch and binding to help hold the corn and custard together.
Sugar: Adds sweetness and helps the top brown during baking.

The step that matters

Baking until set. Eggs set as they heat, so pulling the pudding too early leaves it loose and watery, while baking too long can make it dry and tough. Wait until the center is firm and the top is golden.

“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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Another Corn Pudding