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Dessert

Green or Canned Corn Pudding

A baked corn pudding made with milk, eggs, butter, sugar, and corn, baked at 300°F for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Green or Canned Corn Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Grate the corn from the cob or chop canned corn finely.

  2. Beat the egg whites and yolks separately.

  3. Combine the corn and egg yolks, stirring well.

  4. Gradually add the melted butter and milk while beating continuously.

  5. Mix in the sugar and a little salt.

  6. Fold in the beaten egg whites gently.

Bake and brown

  1. Bake in a covered dish at 300°F (150°C) for 1 hour.

  2. Remove the cover and brown the top.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Yolks enrich and set the custard, while beaten whites lighten the pudding's texture.
Milk
Provides the liquid that, with the eggs, sets into a soft custard.
Corn
Supplies the main body, sweetness and texture of the pudding.
Melted butter
Adds fat for richness and a smooth, tender crumb.
White sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Folding in the egg whites. Whipped whites hold air that lifts the pudding. Stirring them in vigorously knocks out that air, leaving a dense result, so fold gently until just combined.

“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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