Hominy Browned for Breakfast
Ingredients
Directions
Heat a small deep frying pan and add enough butter to prevent sticking.
Fill the pan with cold boiled hominy, pressing it in evenly.
Cover and heat until thoroughly warmed.
Remove the cover and cook until a brown crust forms on the bottom and sides.
Loosen the hominy with a knife.
Place a dinner plate on the frying pan and carefully turn the hominy over together.
Lift the pan to reveal a beautiful brown mold of hominy.
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
- Butter
- Prevents sticking and helps the hominy brown in the pan.
- Cold boiled hominy
- Forms the body of the dish and develops a brown crust when pressed and heated in fat.
The step that matters
Remove the cover and cook until a brown crust forms. Browning needs dry, direct contact with the hot pan surface. Leaving the cover on traps steam, which keeps the surface moist and pale, so the crust only forms once the cover is off.
“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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