To Fry Hominy
Ingredients
Directions
Prepare
Mash the boiled hominy and season with pepper and salt.
Heat lard in a pan.
Fry
Add the seasoned hominy to the hot lard.
Cover and cook for 5 minutes.
Stir the hominy well, cover again, and fry until light brown.
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
- Mashed cooked corn forms the starchy base that holds its shape and browns in the fat.
- Lard
- Fat conducts heat for frying and promotes browning and a crisp surface.
The step that matters
Stirring and frying until light brown. Covering traps steam, which softens the surface. Stirring and then frying uncovered drives off moisture so the surface can brown through the Maillard reaction, producing flavor and color. Stopping too early leaves the hominy pale and soft.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.