Name: Indian Corn Muffins
Ingredients: 2 cups white Indian cornmeal; 1 teaspoon baking powder; 2 eggs, well beaten; 1½ cups sweet milk; butter for greasing

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Indian Corn Muffins

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

Preheat the oven to 400°F (200°C).
Grease muffin molds with butter.

Make the batter

In a bowl, combine the cornmeal and baking powder.
Add the beaten eggs and sweet milk, and stir well.

Bake

Pour the batter into the molds and bake for 30 minutes.

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

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

What each ingredient does

White indian cornmeal: Provides the main structure and the characteristic grainy texture of the muffins.
Baking powder: Releases gas in the batter so the muffins rise and become light.
Eggs: Bind the batter and add structure as they set in the oven.
Sweet milk: Hydrates the cornmeal and adds moisture to the batter.

“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.