Skip to main content
Main

Scalloped Corn

Scalloped corn is baked corn kernels layered with butter, pepper, salt, cracker crumbs, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Scalloped Corn

Why it works: Butter and milk 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 ↓

Scalloped Corn

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. Remove the kernels from the corn using a sharp knife.

Assemble

  1. In a baking dish, layer corn, then season with butter, pepper, and salt.

  2. Add a layer of cracker crumbs, followed by another layer of corn and seasoning.

  3. Top with a final layer of cracker crumbs.

  4. Pour in enough sweet milk to just cover the crumbs.

Bake

  1. 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.

Photo for illustrative purposes only · Contact us to use it

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

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

  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 main bulk and natural sweetness of the dish.
Cracker crumbs
Absorb the milk and help set the layers into a soft, scoopable structure.
Sweet milk
Supplies moisture that cooks into a custardy binding around the corn and crumbs.
Butter
Adds richness and fat that carries flavor and helps the top brown.

The step that matters

Pour in enough sweet milk to just cover the crumbs. Too little milk leaves the crumbs dry and the dish crumbly, while too much floods the layers and makes it soupy. The crumbs need enough liquid to hydrate and bind as they bake.

“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 scalloped corn recipes

and Tomatoes 5 See all 21 →

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes