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.
Prepare the corn
Use a sharp knife to cut through each row of corn lengthwise and scrape out the pulp.
Mix and bake
In a bowl, combine the corn pulp, milk, eggs, suet, sugar, and butter.
Stir the mixture occasionally until it thickens.
Pour into a baking dish and bake at 350°F (175°C) for about 2 hours.
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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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 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
- Corn
- Provides the main body and sweet flavor of the pudding.
- Milk
- Supplies liquid that forms the custard base and keeps the pudding moist.
- Eggs
- Set when heated, giving the pudding its structure and custard-like firmness.
- Suet
- Adds richness and fat, contributing to a tender, moist texture.
- Butter
- Adds fat for richness and a smooth, tender texture.
The step that matters
Stirring until it thickens. Eggs and milk thicken as they warm, and stirring keeps them from scorching or curdling on the bottom of the bowl. Heat applied unevenly can cause the eggs to scramble, so the mixture should thicken gently and evenly before 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.
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