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Maize Muffins

A steamed and baked maize-based muffin made with milk, butter, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Maize 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 the batter

  1. Mix shredded maize, hot milk, salt, and butter in a bowl.

  2. Let the mixture cool slightly.

  3. Whisk in the beaten eggs until well combined.

  4. Pour the batter into a greased muffin tin.

Steam and bake

  1. Boil water in a kettle and place the muffin tin inside.

  2. Cover the kettle and steam for 3 hours, replenishing boiling water as needed.

  3. After 3 hours, transfer the muffin tin to a preheated oven at 400°F (200°C) for 10 minutes to dry the outside.

  4. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 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

Shredded maize
Forms the body of the muffins and gives them their corn flavour and texture.
Eggs
Bind the batter and set during cooking to give the muffins structure.
Butter
Adds fat for richness and a tender crumb.
Hot milk
Moistens the maize and helps it soften into a batter.

The step that matters

Steaming over boiling water. The muffins need steady steam over a long period so they cook gently and stay moist. If the kettle runs dry, the tin is no longer steamed and the muffins may cook unevenly.

“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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