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Hominy Cake

A baked cake made from boiled hominy, cornmeal, eggs, butter, milk, and salt.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 8 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 Cake

Ingredients

Directions

Make the batter

  1. Stir a teaspoonful of butter, one saltspoonful of salt, and the yolks of two eggs well beaten into one cupful of boiled hominy while it is still hot.

  2. Add slowly a cupful of milk.

  3. Add a half cupful of fine cornmeal.

  4. Fold in the whipped whites of two eggs.

Bake

  1. Bake in a flat tin in a hot oven for twenty to thirty minutes.

  2. If using cold boiled hominy left over, heat it with enough water to moisten it before using.

Nutrition, whole recipe (rough)

329Calories
14 gProtein
25 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Milk + eggtop 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

Eggs
Yolks enrich and bind the batter, while whipped whites lighten it and help it rise.
Hominy
Forms the body of the cake, giving it a soft, tender crumb.
Fine cornmeal
Adds structure and a firmer, grainy texture to the cake.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Butter
Adds fat for richness and a tender texture.

The step that matters

Fold in the whipped whites of two eggs. Whipped egg whites trap air that expands in the oven and lifts the batter. Folding gently keeps that air in; stirring hard deflates the foam and leaves a dense cake.

“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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