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Canned Corn Timble

A baked custard made with canned corn, eggs, milk, pepper, onion, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Canned Corn Timble

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

  1. Put the canned corn through a meat chopper.

  2. Beat the eggs until the whites and yolks are well mixed.

  3. Add the chopped pepper, salt, pepper, and grated onion to the eggs.

  4. Stir in the milk until well combined.

Bake

  1. Pour the mixture into buttered molds.

  2. Place the molds in a baking dish surrounded by hot water.

  3. Bake at 350°F (175°C) until set.

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

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Corn + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Eggs
Set the custard into a firm, sliceable texture as they cook.
Milk
Adds moisture and softness, keeping the custard tender rather than dry.
Canned corn
Provides the main body and sweet corn flavour of the custard.

The step that matters

Bake until set in a water bath. Eggs set gently when the surrounding water keeps the heat even. Baking too hot or too long makes the custard curdle, weep and turn rubbery, so check it for a just-set centre.

Swap the onion

How well each one fits the dish's main ingredients (corn, egg, pepper, milk, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against corn, egg, pepper, milk, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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