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Corn-meal Muffins

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Buttermilk and egg are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 2,986 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Corn-meal Muffins

Ingredients

Directions

  1. Stir baking soda into buttermilk until it foams.

  2. Beat the egg whites separately and set aside.

  3. Add the egg yolks to the buttermilk mixture.

  4. Mix in the cornmeal until well combined.

  5. Melt lard in muffin tins.

  6. Pour the batter into the tins.

  7. Add salt to taste and fold in the beaten egg whites last.

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. Buttermilk + eggtop 25% of all pairs
    Smell alikelow
    Cooked together2,986 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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