Skip to main content
Dessert

Corn Puddings

A baked corn pudding made with grated sweet corn, milk, eggs, butter, nutmeg, and salt.

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

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 ↓

Corn Puddings

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. Preheat the oven to 350°F (175°C).

Make the pudding

  1. In a large bowl, combine the grated corn, milk, eggs, salt, melted butter, and grated nutmeg. Mix well until all ingredients are combined.

  2. Pour the mixture into a baking dish.

Bake and serve

  1. Bake for 1 hour until set and golden.

  2. Serve with sauce of your choice.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: hexanal (green, grassy).

  3. Corn + nutmegtop 10% of all pairs
    Smell alikemoderate
    Cooked together563 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Set the custard, giving the pudding its firm, sliceable structure as they cook.
Milk
Forms the liquid base of the custard, providing moisture and a tender texture.
Sweet green corn
Provides the main flavor and sweetness, along with starch that thickens the pudding.
Melted butter
Adds fat for richness and a smooth, tender texture.

The step that matters

Bake until just set. Eggs set as they heat, so underbaking leaves the pudding runny while overbaking makes it curdled and dry. Baking until just set and golden gives a firm but tender custard.

Swap the nutmeg

How well each one fits the dish's main ingredients (corn, milk, egg, butter):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Parsleyfits less well
  4. Tarragonfits less well

Fit is the average pairing score against corn, milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

More corn pudding recipes

Green 60Sweet 10Indian 6Baked 5Southern 3 See all 257 →

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesCornstarch Blanc MangerCornstarch Blanc Manger12 recipes