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Fried Hominy

Fried hominy slices coated in flour and pan‑fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Prepare the hominy

  1. Cook the hominy as you would for breakfast.

  2. Mold the cooked hominy in a small oblong tin pan, wetting the pan with cold water to prevent sticking.

  3. Once the hominy is cold, cut it into slices nearly an inch thick.

Fry and serve

  1. Flour each side of the slices.

  2. Fry the floured slices in a little butter or sweet drippings on a griddle until nicely browned.

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

Hominy
Forms the main body of the dish, setting firm when cooked and cooled so it can be sliced.
Flour
Coats the slices so they brown and develop a crisp surface when fried.
Butter or sweet drippings
Conducts heat to the slices and adds richness and browning for flavor.

The step that matters

Let the hominy cool fully before slicing. Cooked hominy is soft and warm when molded. It needs to chill and firm up, so the slices hold their shape instead of breaking or tearing in the pan.

“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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