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 gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a large bowl, combine grated corn, sweet milk, melted butter, sugar, and eggs. Mix well until all ingredients are combined.
Pour the mixture into a buttered baking dish.
Bake
Bake until it begins to thicken, about 30-40 minutes.
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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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + sugartop 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 bulk, sweetness and tender texture of the pudding.
- Eggs
- Set when baked, giving the pudding its custard-like structure.
- Sweet milk
- Supplies liquid that moistens the corn and forms the custard base.
- Butter
- Adds richness and fat, contributing to a tender, flavorful crumb.
- Sugar
- Adds sweetness and helps the top brown lightly in the oven.
The step that matters
Baking until it just begins to thicken. Eggs set as they heat, so pulling the pudding too late can leave it dry and firm, while pulling it too early leaves it runny in the centre. Watching for early thickening keeps the custard tender.
“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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