Skip to main content
Dessert

Popped Corn Pudding

A baked pudding made from corn, corn syrup, eggs, fat, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Corn and syrup are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,678 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Popped Corn Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Scald the corn and pour the corn syrup over it.

  2. Let it stand for 30 minutes.

  3. Add the beaten eggs, fat, and salt.

Bake and serve

  1. Bake in a moderate oven (350°F / 175°C) until set, stirring occasionally.

  2. Heat additional corn syrup and serve as a sauce.

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 + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Syrup + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

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

What each ingredient does

Corn syrup
Provides sweetness and moisture, and helps give the pudding a soft texture.
Eggs
Set during baking to give the pudding its structure.
Fat
Adds richness and tenderness to the pudding.

The step that matters

Bake until set, stirring occasionally. Egg proteins coagulate as they heat, so the pudding sets into a custard. Overbaking pushes them too far, making the texture grainy, curdled, or watery. Stirring helps heat the mixture evenly so it sets uniformly.

“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.

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes