Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Baked 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, combine corn, pepper, salt, and sugar.
Add bread or cracker crumbs, cream, and beaten egg; mix well.
Bake
Transfer the mixture to a buttered casserole dish.
Bake until set and golden brown, about 30-40 minutes.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Corn + breadtop 16% of all pairsSmell alikemoderateCooked together547 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Binds the mixture and helps it set into a custard-like texture when baked.
- Cream
- Adds moisture and richness, keeping the baked corn tender rather than dry.
- Bread or cracker crumbs
- Absorbs liquid and gives the dish body and a light, soft structure.
- Corn
- Provides the main body, sweetness and flavour of the dish.
The step that matters
Bake until set and golden brown. Egg proteins set as they heat, so underbaking leaves the dish runny in the middle, while overbaking makes it dry and rubbery. Watch for a firm centre and golden top.
“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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