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Dessert

Corn Cottage - Pudding

A cornmeal pudding baked with milk, eggs, sugar, lard, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Cottage - Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Mix the baking powder and salt into the cornmeal.

  3. Add the sugar and beaten egg yolks, melted lard, and milk.

  4. Beat the egg whites to stiff peaks and fold them into the mixture.

Bake and serve

  1. Pour the batter into a buttered tin and bake for about 20 minutes.

  2. Serve hot with a liquid 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Egg whites beaten to stiff peaks trap air, lifting the batter and giving a lighter crumb.
Cornmeal
Forms the main structure of the pudding, giving it its body and grainy texture.
Lard
Adds fat for moisture and a tender crumb.
Baking powder
Releases gas in the batter, helping it rise in the oven.
Sugar
Adds sweetness and helps the crumb brown lightly at the edges.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten to stiff peaks. Folding gently keeps that air in the batter; stirring vigorously deflates it, so the pudding bakes denser and rises less.

“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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