Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Corn Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Split the corn ears down the center and scoop out the pulp with the back of a knife.
Place the corn pulp in a baking dish.
Make and bake
Add enough cream to achieve a pudding-like consistency.
Stir in the butter and salt to taste.
Bake in a 300°F (150°C) oven until set.
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.
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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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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Corn + creamtop 25% of all pairsSmell alikelowCooked together2,532 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn
- Forms the bulk of the pudding and provides its sweet, starchy body and flavor.
- Cream
- Adds moisture and richness so the corn bakes into a soft, pudding-like texture.
- Butter
- Adds fat for richer flavor and a smoother, silkier mouthfeel.
The step that matters
Bake until set. Baking gently sets the egg-free corn and cream mixture into a pudding; underbaking leaves it loose, while overbaking can make it dry and grainy.
“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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