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Fried Hominy

Fried hominy is a dish of boiled hominy coated in flour and sautéed in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Hominy

Ingredients

Directions

Make the hominy

  1. Add fine hominy and salt to boiling water in a pot, stirring constantly.

  2. Boil for three minutes, then transfer to a double boiler and cook for 1½ hours.

  3. Pack the mixture solidly in a mold and let it cool.

Fry and serve

  1. Remove from the mold and cut into thin slices.

  2. Dip each slice in flour and sauté in butter until browned on both sides.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Fine hominy
Forms the main body of the dish, thickening as it cooks and setting firm when cooled.
Flour
Coats the slices so they brown evenly and form a crisp surface when sautéed.
Butter
Conducts heat to the slices and promotes browning and a rich flavor when sautéed.

The step that matters

Packing the mold solidly. Loose packing leaves air gaps, so the cooked hominy will not hold together. Firm packing helps the mixture set into a solid block that can be sliced thinly without crumbling.

“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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