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Green Corn Pudding

A baked pudding made with grated corn, eggs, milk, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green Corn Pudding

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 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.

  2. Beat the egg whites and yolks separately.

  3. Combine the corn and egg yolks, stir well, and add the melted butter.

  4. Gradually add the milk while beating continuously.

  5. Mix in the sugar and salt, then fold in the beaten egg whites.

Bake and brown

  1. Bake covered in a 300°F (150°C) oven 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.

Photo for illustrative purposes only · Contact us to use it

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
Egg yolks bind the corn and milk, and whipped whites lighten the pudding as it sets.
Corn
Provides the bulk and sweet flavour of the pudding and its tender, custard-like body.
Milk
Supplies the liquid that cooks with the eggs to form a soft, set custard.
Butter
Adds richness and fat, giving the pudding a smoother, more tender texture.
White sugar
Adds sweetness and helps the top brown during the final uncovered baking.

The step that matters

Folding in the beaten egg whites. Whites hold air that lightens the pudding; stirring them in vigorously deflates the foam and leaves a dense, heavy result. Fold gently so the batter stays airy as it bakes.

“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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