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Hominy Cakes

Hominy cakes are fried cakes made from cold hominy, egg, salt, pepper, and drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hominy Cakes

Ingredients

Directions

Mix and shape

  1. Beat the hominy well with a fork.

  2. Add the seasonings and the beaten egg.

  3. Shape into small, flat cakes.

  4. Sprinkle lightly with flour.

Fry

  1. Fry until brown on one side, then turn and brown the other side.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Hominy
Forms the bulk of the cake and gives it its corn texture.
Egg
Binds the mashed hominy so the cakes hold their shape when cooked.
Drippings
Fat that conducts heat to brown the cakes and adds savory flavor.

The step that matters

Turn the cakes only after the first side is well browned. Heat sets the egg and starch in the cake and a browned crust forms on the surface. Turning too early, before that crust has set, can tear the cakes or make them stick to the pan.

“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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