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Dessert

Popped Corn Pudding

A baked pudding made from soaked popped corn, crushed crackers, egg, milk, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Popped 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.

Soak and preheat

  1. Soak the popped corn in 1 quart of milk for 3 hours.

  2. Preheat the oven to 350°F (175°C).

Combine and bake

  1. In a bowl, combine the soaked corn, crushed crackers, egg, salt, and sugar.

  2. Pour the mixture into a baking dish.

  3. Bake for 45 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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Popped corn
Forms the bulk of the pudding and soaks up the milk to become soft.
Milk
Supplies the liquid that softens the corn and keeps the pudding moist.
Egg
Binds the mixture and sets during baking to hold it together.
Crushed crackers
Absorb liquid and add body, giving the pudding a firmer texture.

The step that matters

Soaking the popped corn. The corn needs time to absorb the milk fully before baking. Soft, saturated kernels blend evenly with the egg and set into a uniform pudding rather than a dry, patchy one.

“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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