Name: Corn Pudding
Ingredients: 12 ears of green corn, grated; 4 eggs; 1 tablespoon butter; 1 quart sweet milk; ¼ teaspoon salt; ¼ teaspoon pepper

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 ↓

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

Grate the corn from the ears.
In a bowl, beat the eggs and mix in the grated corn.
Add the butter, sweet milk, salt, and pepper; stir well.

Bake

Grease a pudding dish and pour in the mixture.
Bake at 350°F (175°C) for one hour.

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Corn + peppertop 11% of all pairs

Smell alikemoderate

Cooked together5,324 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + buttertop 14% of all pairs

Smell alikemoderate

Cooked together7,345 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
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

Green corn: Provides the bulk and sweetness of the pudding.
Eggs: Set when baked, giving the pudding its firm, custard-like structure.
Sweet milk: Supplies liquid that moistens the mixture and forms a tender custard with the eggs.
Butter: Adds fat for richness and a smoother, softer texture.

“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.