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Hominy Muffins

Hominy muffins made with hominy, milk, egg, brown sugar, baking powder, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Hominy Muffins

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hominy Muffins

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.

Make the batter

  1. Pour ½ cup of water into a saucepan and add the hominy.

  2. Heat the hominy gently, stirring with a wooden spoon to remove lumps.

  3. Gradually add the milk to the hominy until it boils.

  4. Remove from heat and let it cool.

Bake and serve

  1. In a bowl, mix the cooled hominy with the egg, brown sugar, and baking powder.

  2. Pour the mixture into muffin tins and bake at 350°F (175°C) until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
Provides the bulk and starchy body of the muffins.
Egg
Binds the mixture and sets it into a tender crumb as it bakes.
Baking powder
Releases gas during baking so the muffins rise and lighten.
Milk
Adds moisture and richness, and helps the batter brown in the oven.
Brown sugar
Adds sweetness, moisture, and caramel flavor, and promotes browning.

The step that matters

Let the hominy cool before mixing. Adding egg and baking powder to hot cooked starch can cook the egg unevenly and weaken the leavening, so the muffins may turn out dense. Cooling first keeps the batter workable and lets the baking powder rise properly in the oven.

“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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