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Hominy Waffles

A waffle made with boiled hominy, milk, flour, butter, eggs, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hominy Waffles

Ingredients

Directions

Make the batter

  1. Stir the butter and salt into the hot hominy.

  2. Gradually beat in the milk and let the mixture cool.

  3. Mix the baking powder with the flour and sift it into the hominy mixture.

  4. Beat well, then add the well-beaten eggs.

Cook and serve

  1. Cook in hot, greased waffle irons.

  2. Serve the waffles immediately after cooking.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provides the bulk and tender, slightly chewy body of the waffle.
Eggs
Bind the batter and add structure and richness as the waffles set.
Flour
Gives the batter structure so the waffles hold their shape.
Baking powder
Releases gas that lightens the batter and helps the waffles rise.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Cook in hot, greased waffle irons. Pouring batter onto a hot, well-greased iron lets the outside set and brown quickly, so the waffle releases cleanly instead of sticking or tearing. A cool iron lets the batter spread and steam rather than crisp.

“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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