Skip to main content
Main

Bacon and Canned Corn, Scrambled

A quick scrambled egg dish with bacon and canned corn.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bacon and Canned Corn, Scrambled

Ingredients

Directions

Cook the bacon

  1. Cook the bacon in a skillet over medium heat until crispy.

  2. Remove the bacon and crumble it.

Scramble the eggs

  1. Add the drained corn to the skillet and sauté for a few minutes.

  2. Beat the eggs in a bowl, season with salt and pepper, and pour over the corn.

  3. Stir gently until the eggs are cooked through, then add the crumbled bacon and mix well.

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

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

  2. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Bacon
Renders fat for cooking and adds salty, savory flavor with crisp texture.
Corn
Adds sweetness and a juicy, tender bite that contrasts with the eggs.
Eggs
Set on heating to form soft curds, giving the dish its structure and body.

The step that matters

Stir gently until the eggs are cooked through. Eggs set from liquid into soft curds as proteins coagulate with heat. Cooking over too high a heat or stirring vigorously makes them dry, tough, and rubbery, so gentle, low-to-moderate heat with slow stirring keeps them tender.

“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 FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes