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Graham and Corn Meal Muffin

A quick muffin made with Graham flour, cornmeal, egg, milk, oil, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Graham and Corn Meal Muffin

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. Beat the egg in a bowl.

  3. Add the milk, salt, Graham flour, corn meal, oil, and baking powder to the egg and mix well.

Bake

  1. Grease muffin pans and pour the batter into them.

  2. Bake until golden brown.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the batter and adds structure as it sets in the oven.
Corn meal
Gives the muffins a coarser, grainy texture.
Graham flour
Provides structure and a nutty, wholesome flavor and crumb.
Baking powder
Releases gas in the batter, making the muffins rise.
Milk
Hydrates the flour and meal, adding moisture to the batter.
Oil
Adds fat that keeps the crumb tender and moist.

The step that matters

Bake until golden brown. Baking powder starts lifting the batter as soon as it is wet, so the batter should go into the oven promptly. Overbaking dries the muffins, while underbaking leaves the centers gummy.

“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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