Skip to main content
Main

Fine Hominy Cakes

Fine Hominy Cakes are baked cakes made from hominy, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fine Hominy Cakes

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 hominy

  1. If using cold hominy, break it into grains with a fork and heat in a steaming pot without adding water.

  2. Stir in 1 tablespoon of butter for about 1 pint of hominy.

Make the batter

  1. Separate the eggs, beating the whites and yolks separately.

  2. Stir the yolks into the hominy, then fold in the beaten whites.

  3. Add ¼ teaspoon of salt, adjusting if the hominy was well salted initially.

Bake

  1. Drop spoonfuls of the mixture onto well-buttered tin plates.

  2. Bake at 400°F (200°C) until golden brown.

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Hominy
Forms the body of the cakes and gives them their grainy, starchy texture.
Eggs
Bind the mixture, and the beaten whites lighten it so the cakes puff and set.
Butter
Adds richness and helps the cakes brown on the buttered plates.

The step that matters

Folding in the beaten whites. Beaten egg whites hold air, which lifts the batter. Stirring them in vigorously deflates the foam, so the cakes bake up denser and flatter. Fold gently and bake promptly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes