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Creamed Corn

A creamy corn dish made with milk, butter, flour, and cream.

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

Creamed Corn

Ingredients

Directions

  1. In a saucepan, combine corn, milk, salt, and pepper.

  2. Add butter and heat until nearly ready to serve.

  3. In a small bowl, mix flour with a little cream until smooth.

  4. Gradually stir the flour mixture into the corn.

  5. Heat thoroughly and serve.

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.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: hexanal (green, grassy).

  4. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Flour
Thickens the corn and milk into a smooth, creamy sauce when heated.
Butter
Adds richness and fat, giving the corn a smoother mouthfeel and flavor.
Milk
Provides the liquid base that the flour thickens into a creamy sauce.

The step that matters

Gradually stir the flour mixture into the corn. Flour clumps if added all at once. Mixing it first into a smooth paste with cream, then stirring it in gradually, lets starch granules disperse evenly so the sauce thickens smoothly as it heats.

“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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