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Green or Canned Corn Pudding

A baked corn pudding made with milk, eggs, butter, sugar, and fresh or canned corn.

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 corn

  1. If using fresh corn, grate it from the cob.

  2. If using canned corn, chop it fine.

Make the batter

  1. Heat the egg whites and yolks separately.

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

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

  4. Mix in the sugar and a little salt.

  5. Fold in the beaten egg whites gently.

Bake

  1. Pour the mixture into a covered baking dish and bake at 300°F (150°C) for 1 hour.

  2. Remove the cover and bake until browned.

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
Set the custard and add richness, with whites whipped to lighten the texture.
Milk
Forms the liquid base that the eggs set into a custard.
Corn
Provides the main flavor and body of the pudding.
Butter
Adds fat for richness and a tender texture.
Sugar
Adds sweetness and helps the top brown in the oven.

The step that matters

Folding in the beaten egg whites gently. Beaten egg whites trap air that lightens the pudding. Stirring vigorously deflates the foam, so the result turns dense instead of soft and airy.

“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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