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Dessert

Fresh Corn Pudding

A baked pudding made from fresh corn kernels, eggs, butter, cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fresh 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.

Prepare

  1. Cut through the kernels of corn with a sharp knife, using the back of the knife to press out the meat.

  2. In a bowl, combine the corn meat with the egg yolks, salt, and pepper; beat with a spoon.

  3. Add the cream and melted butter, then fold in the beaten egg whites.

Bake and serve

  1. Preheat a large earthenware pudding dish by heating it, then butter the dish.

  2. Pour the mixture into the prepared dish and bake at 400°F (200°C) for about 1 hour.

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

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

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

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

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn
Provides the bulk and sweetness of the pudding.
Eggs
Yolks enrich and bind the custard; whites, folded in, add lightness and help it set.
Butter
Adds richness and fat for a smooth, tender texture.
Cream
Adds moisture and richness, giving the pudding a soft, custardy texture.

The step that matters

Folding in the beaten egg whites. Whites hold air only when beaten to stiff peaks; folding gently keeps that air in the batter, so the pudding rises and stays light rather than dense.

“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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