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Baked Corn Croquettes

A baked corn and crumb mixture shaped into oblong croquettes, browned and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Baked Corn Croquettes

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

  1. Beat the egg until light, then add the corn and crumbs.

  2. Mix the sugar, salt, and pepper with the corn and crumbs.

  3. Mold the mixture into oblong shapes of even size.

Bake and serve

  1. Place the molds in a well-greased pan and bake in a 300°F (150°C) oven for 15 minutes.

  2. Remove from the oven, brush each mold with butter, and return to the oven to brown for about 30 minutes.

  3. Serve hot.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Corn + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together547 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Egg + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

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

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

What each ingredient does

Eggs
Bind the corn and crumbs so the molds hold their shape.
Bread or cracker crumbs
Absorb moisture and give the mixture body so it can be shaped.
Canned corn
Provides the main flavor and moist, tender interior.
Sugar
Adds sweetness and helps the exterior brown in the oven.

The step that matters

Browning the molds after the first bake. Brushing with butter and returning them to the oven lets the surface brown through dry heat, which builds color and flavor. Browning too little leaves them pale and bland, while overbaking can dry the interior.

Swap the white pepper

How well each one fits the dish's main ingredients (corn, sugar, egg, bread):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits better
  4. White pepperthe original

Fit is the average pairing score against corn, sugar, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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