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Baked Corn Meal Pudding, with Eggs

A baked cornmeal pudding made with wheat flour, milk, sugar, molasses, eggs, butter, spices, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Baked Corn Meal Pudding, with Eggs

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.

Make the batter

  1. In a bowl, mix cornmeal and wheat flour with cold milk.

  2. Scald the pint of milk and stir in the cornmeal mixture, cooking until thick.

  3. Thin the mixture with cold milk to a batter consistency.

  4. Add sugar, molasses, eggs, butter, salt, cinnamon, nutmeg, and baking soda.

Bake and serve

  1. Pour into a greased baking dish and bake at 350°F (175°C) for 2 hours.

  2. After 30 minutes, stir the pudding thoroughly and continue baking.

  3. Serve hot with wine sauce or with butter and syrup.

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. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Cornmeal
Forms the thick body of the pudding as it cooks and absorbs liquid.
Eggs
Bind the batter and help set the pudding as it bakes.
Molasses
Adds sweetness, dark color and a rich, deep flavor.
Milk
Hydrates the cornmeal and gives the pudding its moist, custardy texture.
Baking soda
Reacts with the molasses's acidity to help the pudding rise and lighten.
Butter
Adds fat for richness and a tender, smooth crumb.

The step that matters

Cooking the cornmeal into a thick mixture before thinning. Cornmeal starch must be fully cooked in hot scalded milk to thicken properly. If the mixture is not cooked until thick, the starch stays raw and the baked pudding can turn out grainy and loose.

“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.

More cornmeal pudding recipes

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