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Corn Pie

A sweet corn pie with a short crust, butter, pepper, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Pie

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

  1. Cut 2 ears of corn off the cob and grate the other 2.

  2. Roll out the pie crust and line a pie pan.

Assemble

  1. Place the cut corn in the pan, then add the grated corn.

  2. Season with pepper and salt, and add butter.

  3. Pour in the water.

  4. Cover with a layer of crust on top.

Bake

  1. Bake at 350°F (175°C) until golden.

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

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

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Sweet corn
Supplies the main filling and sweetness; grated kernels release starch that helps thicken the juices.
Butter
Adds fat for richness and a silky mouthfeel in the filling.
Pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Bake until golden. Browning shows the crust has cooked through and the starch in the corn has set. Pulling it early can leave a pale, soggy base and a loose, runny filling.

“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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