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Dessert

Green Corn Pudding

A baked custard made from grated green corn, eggs, milk, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green Corn Pudding

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Grate the corn from the cobs.

  2. Beat the egg whites and yolks separately.

  3. Combine the corn and egg yolks, stirring well.

  4. Gradually add the melted butter and milk while beating.

  5. Mix in the sugar and salt, then fold in the beaten egg whites.

Bake and serve

  1. Bake at 300°F (150°C) for 1 hour, covered.

  2. Remove the cover and bake until browned.

  3. Serve with sugar and butter.

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

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked 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

Eggs
Bind the pudding and, with the beaten whites folded in, give it a light, set custard structure.
Green corn
Supplies the main body, sweetness and flavor of the pudding.
Milk
Adds moisture and liquid that the eggs set into a custard.
Melted butter
Adds richness and fat, giving a tender texture and flavor.
White sugar
Adds sweetness and helps the top brown during the final bake.

The step that matters

Folding in the beaten egg whites. Whites hold air that lifts the batter; deflating them by overmixing makes the pudding dense. Fold gently, keeping the batter's air intact.

“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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