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Scalloped Corn

A baked corn dish with milk, egg, cracker crumbs, and butter.

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

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 ↓

Scalloped Corn

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. Cut corn from the cob by cutting halfway through the grain and then scraping the rest off with a sharp knife.

  2. In a bowl, combine the corn, milk, beaten egg, and salt.

  3. Grease a baking dish with butter and sprinkle in 1 heaping tablespoon of cracker crumbs.

Bake and serve

  1. Pour the corn mixture into the dish, sprinkle a few crumbs over the top, and add a few pieces of butter.

  2. Bake at 350°F (175°C) for 30 minutes.

  3. Serve in the dish it is baked in.

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. Corn + buttertop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Corn
Provides the bulk and sweet flavor of the dish.
Egg
Sets the custard as it bakes, holding the corn and milk together.
Milk
Forms the liquid custard base that bakes into a soft, moist texture.
Cracker crumbs
Add a light crust on top and absorb some liquid while baking.

The step that matters

Pour the corn mixture into the dish and bake. The egg proteins set as the custard heats, so the dish needs to bake until firm rather than stay runny. Baking at the stated temperature for the full time lets the custard set through without drying out.

“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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