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Dessert

Corn Pudding

A baked corn pudding made with corn kernels, eggs, milk, sugar, flour, butter, salt, and pepper.

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 ↓

Corn Pudding

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 the corn

  1. Scrape the corn kernels from the cobs carefully.

  2. In a bowl, beat the egg whites and yolks separately.

Make the pudding

  1. Mix the sugar, milk, and flour until smooth, then add to the corn.

  2. Stir in the beaten eggs, melted butter, salt, and pepper.

  3. Pour the mixture into a baking dish and bake at 350°F (175°C) for 30 minutes.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Green corn
Provides the main bulk and sweet flavor of the pudding.
Eggs
Set during baking to give the pudding its structure and custard-like body.
Milk
Adds moisture and creaminess, helping the pudding stay tender.
Flour
Thickens the milk mixture so the pudding holds together when baked.
Butter
Adds richness and fat, contributing to a soft texture and flavor.

The step that matters

Beating the eggs separately. Beating the whites and yolks separately lets the whites be whipped for lift, while the yolks add richness. Overbaking can make egg proteins tighten and turn the pudding grainy or watery, so watch the bake closely.

“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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