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Dessert

Fresh Corn Muffins

A quick muffin made with fresh corn, baking powder, and salt, baked until golden.

From the Recipes Wiki (Fandom) · 3 ingredients
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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

Oven425 °F
Time25 minutes

Ingredients

Directions

Prepare

  1. Grate corn off the cob and measure to make 1 1/2 cups.

  2. Add baking powder and salt to corn and mix quickly.

Bake and serve

  1. Fill well greased muffin tins 1/2 full and bake in hot oven (425 °F) 25 minutes or until a toothpick comes out clean.

  2. Serve hot with butter.

Nutrition, whole recipe (rough)

532Calories
16 gProtein
2 gFat
112 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Corn1/2 cup kernels (82g)77
Salt1 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.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked 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, sweetness and moist, tender crumb of the muffins.
Baking powder
Releases gas in the batter so the muffins rise and become light.

The step that matters

Mix quickly. Baking powder starts releasing gas as soon as it meets moisture and the batter is stirred. Overmixing and delays before baking let that gas escape or develop gluten, so muffins can turn flat or tough.

“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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