Why it works: Milk and corn 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 ↓
Batter 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
Preheat the oven to 350°F (175°C).
Make the batter
Beat the egg yolks and whites separately.
Mix the flour with the milk.
Add the yolks to the milk mixture.
Bake
Pour the batter into a pudding dish.
Gently fold in the beaten egg whites.
Bake in the 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.
-
Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + corntop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich and thicken the batter, while beaten whites add lift and a light, airy texture.
- Milk
- Forms the liquid base that the eggs and starch set into a custard-like pudding.
- Corn starch or flour
- Thickens the milk mixture so the batter holds its body while baking.
The step that matters
Gently fold in the beaten egg whites. Whites hold air only while whipped; vigorous stirring knocks it out, so the pudding bakes flat and dense instead of light and puffed.
“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 batter pudding recipes
You might also like
Corn Cake90 recipes
Corn Starch Cake89 recipes
Corn Cakes22 recipes
Green Corn Pudding14 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.