Hominy Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the hominy in boiling water for 10 to 12 hours, covered.
Transfer the soaked hominy to a pudding dish.
Bake
Add the milk and bake in a 350°F (175°C) oven for 20 to 30 minutes.
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
What each ingredient does
- Hominy
- Provides the bulk and starchy, tender body of the pudding as it softens during soaking and baking.
- Milk
- Supplies moisture and milk proteins that set and brown gently in the oven, giving a creamy texture.
The step that matters
Soaking the hominy. Long soaking in boiling water hydrates the dried corn kernels so they soften fully. Without enough soaking, the hominy stays firm and the pudding turns out grainy rather than tender.
“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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