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Dessert

Corn Pudding

A baked corn pudding made with corn, milk, flour, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Corn Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the corn base

  1. Combine corn and cold milk in a covered saucepan and cook until corn is tender.

  2. Mix flour with a little cold milk until smooth, then stir into corn mixture until it thickens.

  3. Add butter and remove from heat to cool slightly.

Make the custard

  1. Beat egg yolks in a large bowl.

  2. Beat egg whites in a separate bowl until stiff.

  3. Combine beaten yolks with corn mixture, then gently fold in beaten egg whites.

Bake

  1. Pour mixture into hot buttered baking dish and bake in preheated oven at 400°F until browned.

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. 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 provides its sweet, tender body.
Milk
Cooks with the corn to create the moist, soft base of the pudding.
Flour
Thickens the corn and milk mixture so the pudding holds its shape.
Eggs
Set during baking to give structure, and whipped whites add lightness.
Butter
Adds richness and a smooth, tender mouthfeel to the pudding.

The step that matters

Folding in the beaten egg whites. Whites hold air from whipping; stirring them vigorously deflates the foam, while gentle folding keeps the pudding light and airy after baking.

“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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