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Hominy Griddle Cakes with Sour Milk

A griddle cake made with cooked hominy, sour milk, flour, baking soda, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Griddle Cakes with Sour Milk

Ingredients

Directions

Prepare

  1. Warm the cooked hominy.

  2. Dissolve the baking soda in the cold water and stir into the sour milk.

Make the batter

  1. Add the flour, salt, and hominy, and beat well.

  2. Incorporate the beaten egg.

Cook

  1. Fry in small cakes on a hot griddle.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Baking soda
Reacts with the sour milk's acid to produce gas, lightening the batter and helping the cakes rise.
Sour milk
Its acidity activates the baking soda and adds a tangy flavor to the cakes.
Flour
Provides starch and gluten structure that holds the cakes together as they cook.
Egg
Adds binding and richness, helping the batter set and hold its shape.
Cooked hominy
Forms the main body of the cakes and adds a distinct corn flavor and texture.

The step that matters

Fry in small cakes on a hot griddle. A griddle that is too cool lets the batter spread and soak up fat without setting, while one that is too hot browns the outside before the centre cooks. Small cakes cook through evenly and rise properly.

“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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