Why it works: Corn and milk 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 ↓
Corn Puddino
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).
Mix and bake
In a bowl, mix the corn, milk, eggs, salt, and pepper until well combined.
Pour the mixture into a buttered dish.
Bake in the preheated oven until set and lightly browned.
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.
-
Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
-
Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Oyster + eggtop 14% of all pairsSmell alikemoderateCooked together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Oyster + milktop 20% of all pairsSmell alikemoderateCooked together2,933 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn
- Provides the main body and natural sweetness of the pudding.
- Milk
- Supplies the liquid that gives the pudding its moist, custard-like texture.
- Eggs
- Set when heated, giving the pudding its firm structure.
The step that matters
Bake until just set. Egg proteins set as the custard heats. Overbaking tightens them too far, which can make the pudding grainy and cause liquid to weep out of it.
“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 corn pudding recipes
You might also like
Cornmeal Griddle Cakes24 recipes
Corn Breakfast Cakes20 recipes
Delicate Cake246 recipes
Boiled Frosting69 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.