Skip to main content
Dessert

Green Corn Pudding

A baked pudding made from corn, sweet milk, flour, butter, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
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

Ingredients

Directions

Make the batter

  1. Grate the corn from the ears or use canned corn.

  2. Mix the corn with sweet milk, flour, butter, and salt.

  3. Add the beaten eggs and sugar to taste.

Bake

  1. Bake until the pudding rises in an oval shape in the middle.

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

    Shared aroma: hexanal (green, grassy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corn
Forms the bulk of the pudding and adds natural sweetness and body.
Eggs
Set as they heat, giving the pudding its structure and firm custard-like texture.
Flour
Thickens the mixture so it holds together rather than running out.
Sweet milk
Supplies moisture and helps form a tender, custardy crumb.
Butter
Adds fat for richness and a softer, more tender texture.

The step that matters

Bake until the pudding rises in an oval shape in the middle. The egg proteins set as they heat. Underbaked, the centre stays loose and runny; overbaked, the eggs tighten, turning the pudding dry and grainy.

“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.

You might also like

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