Name: Baked Corn
Ingredients: cut or scraped corn; sweet milk; salt to taste

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 ↓

Baked Corn

Ingredients

cut or scraped corn
sweet milk
salt to taste

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

Preheat the oven to 350°F (175°C).
Place the cut or scraped corn in a pudding dish.
Cover the corn with sweet milk.
Add salt to taste.

Bake

Bake for 30 minutes.

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 + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Corn: Forms the main body of the dish and provides its sweet, tender bulk.
Sweet milk: Adds moisture and richness, so the corn bakes soft and creamy rather than dry.

“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.