Why it works: Milk and butter 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 says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut the kernels off the cob from 12 ears of green corn.
Beat 5 eggs until very light.
Add 1 quart of milk and sugar to taste to the eggs.
Stir in the corn kernels.
Grease the bottom and sides of a pudding pan with butter.
Pour the mixture into the prepared pan.
Bake
Bake in a moderate oven at 350°F (175°C) for 3 hours.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 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
- Green corn
- Provides the main body, sweetness and texture of the pudding.
- Eggs
- Beaten eggs set during baking to bind the pudding and give it a custard-like structure.
- Milk
- Adds moisture and richness, helping the mixture bake into a soft, tender custard.
The step that matters
Bake in a moderate oven at 350°F (175°C) for 3 hours. Eggs set gradually as they heat. Too hot an oven can curdle the custard and make it watery or grainy, while too little time leaves it runny in the centre.
“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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