Why it works: Corn and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fresh Corn Muffins
Ingredients
Directions
Prepare the corn
Grate corn off the cob and measure to make 1 1/2 cups.
Add baking powder and salt to corn. Mix quickly.
Bake and serve
Fill well greased muffin tins 1/2 full and bake in hot oven (425°F) until a toothpick comes out clean.
Serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Corn + flourtop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn
- Provides the bulk, moisture and natural sweetness of the muffin crumb.
- Baking powder
- Releases gas when wet and heated, lifting the batter so the muffins rise.
The step that matters
Mix quickly after adding the baking powder. Baking powder starts releasing gas as soon as it gets wet, so lingering over the batter or waiting before baking loses some of the lift and leaves denser muffins.
“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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