Skip to main content
Dessert

Pop Corn Pudding

A sweet pudding made from popped corn, milk, eggs, raisins, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Pop Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the corn

  1. Crush the popped corn with a rolling pin and run it through a coffee mill to make fine meal.

Make the pudding

  1. Mix the corn meal with sweet milk and let it soak for at least 2 hours.

  2. Add eggs, sugar, raisins, and spices to the mixture.

  3. Heat on the stove and boil for a few minutes, stirring well.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) for about 1 hour and serve hot.

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.

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

    Shared aroma: hexanal (green, grassy).

  2. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  3. Corn + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together180 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Popped corn
Forms the body of the pudding as finely ground meal that soaks up the milk.
Sweet milk
Provides the liquid that softens the corn meal and gives the pudding its moisture.
Eggs
Bind the mixture and help it set into a firm, sliceable pudding when baked.
Sugar
Adds sweetness and helps with browning on the surface during baking.

The step that matters

Soaking the corn meal. Soaking for at least 2 hours lets the finely ground corn absorb the milk fully, so the pudding has an even texture rather than a gritty or dry one.

Swap the raisin

How well each one fits the dish's main ingredients (corn, milk, egg, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raisinthe original

Fit is the average pairing score against corn, milk, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes