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Dessert

Corn Meal-rice Muffins

A baked muffin made with cooked rice, cornmeal, eggs, shortening, and optional sweetener.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Meal-rice Muffins

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the batter

  1. In a bowl, mix the cooked rice, melted shortening, and eggs.

  2. Add the liquid gradually until you achieve a medium soft batter.

  3. Stir in the corn meal, salt, baking powder, and sweetening if using.

Bake

  1. Pour the batter into muffin tins and bake for about 30 minutes until thoroughly cooked.

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. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

  2. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Eggs
Bind the batter and add structure as the muffins set.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Cooked rice
Adds moisture and a tender crumb to the muffins.
Corn meal
Provides the main body and a coarse, slightly crumbly texture.
Melted shortening
Coats the flour particles and adds fat for a tender, moist texture.

The step that matters

Add the liquid gradually. The batter should be soft but not runny. Adding liquid slowly lets you judge the consistency, since corn meal and rice absorb moisture at different rates and too much liquid makes the muffins dense and heavy.

“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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