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Hominy Corn Pone

A baked hominy and cornmeal custard made with butter, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 Corn Pone

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. While the hominy is hot, stir in the butter.

  2. Add the eggs and milk, mixing well.

  3. Gradually add the cornmeal until the batter is thick like rich custard.

  4. If the batter is too thick, add a little more milk.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake in a hot oven at 400°F (200°C) until set.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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 starchy body that gives the pone its tender, porridge-like crumb.
Eggs
Bind the batter and set during baking, giving the pone its structure.
Milk
Adds moisture and loosens the batter to a custard-like consistency.
Yellow cornmeal
Thickens the batter and gives the baked pone its corn flavour and firm texture.
Butter
Adds fat for richness and a tender texture.

The step that matters

Adding the cornmeal gradually. Cornmeal thickens quickly as it absorbs liquid. Adding it slowly lets you judge the consistency, so the batter ends up thick like rich custard rather than stiff or lumpy.

“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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