Skip to main content
Main

Escalloped Corn

A baked corn dish with eggs, milk, and buttered breadcrumbs.

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

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 ↓

Escalloped Corn

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.

Prepare the corn

  1. If using fresh corn, remove kernels from the cobs.

Make the custard

  1. Separate the eggs; beat the yolks and mix with corn.

  2. Add salt, pepper, and milk to the corn mixture.

  3. Fold in the beaten egg whites gently.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Sprinkle with buttered bread crumbs.

  3. Bake at 350°F (175°C) for 1 hour if using fresh corn, or 30 minutes if using canned corn.

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.

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.

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

    Shared aroma: hexanal (green, grassy).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Eggs
Yolks bind the corn mixture and whites, folded in, lighten it and help it set as it bakes.
Corn
Provides the main body, sweetness and texture of the dish.
Milk
Adds moisture and loosens the mixture so it bakes into a soft, custard-like texture.

The step that matters

Folding in the beaten egg whites. Gentle folding keeps the air in the whites. Stirring them in hard deflates the foam, which leads to a denser, less light result after baking.

“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

Brown BreadBrown Bread461 recipesCorn FrittersCorn Fritters203 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes