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Hominy Griddle Cakes

A batter of sweet milk, hominy, eggs, butter, and flour cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine sweet milk and warm hominy.

  2. Add coarse sea salt, egg yolks, and melted butter. Mix well.

  3. In a separate bowl, beat egg whites until stiff peaks form.

  4. Gently fold beaten egg whites into the hominy mixture.

  5. Add flour gradually until the batter is thin.

Cook

  1. Cook on a griddle or waffle iron 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Eggs
Yolks enrich the batter, while whipped whites add lightness and help the cakes rise.
Hominy
Provides the main body and a tender, slightly grainy texture to the batter.
Sweet milk
Moistens the batter and helps it spread and brown evenly on the griddle.
Melted butter
Adds richness and fat, helping the cakes brown and taste rich.
Flour
Thickens the batter and gives the cakes structure once cooked.

The step that matters

Folding in the egg whites. Whipped whites hold air that lifts the batter. Stirring them in vigorously knocks out that air, so the cakes cook up flatter and denser.

“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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