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Dessert

Drop Muffins

Drop muffins made from cornmeal, boiling water, salt, and yeast, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Drop Muffins

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Scald the cornmeal with boiling water and cook to a mush.

  2. Add salt and yeast powder.

  3. Make the batter very stiff.

Bake

  1. Drop spoonfuls of the batter into a hot pan.

  2. Bake until golden.

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

What each ingredient does

Cornmeal
Forms the main body of the muffins, and cooking it to a mush gives the batter its structure.
Yeast powder
Acts as a leavening agent that helps the muffins rise while they bake.

The step that matters

Drop spoonfuls into a hot pan. A hot pan sets the outside of each spoonful quickly, helping it hold its shape and form a crust. A cool pan lets the stiff batter spread and bake 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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