Skip to main content
Dessert

Hominy Waffles

A waffle made with hominy porridge, flour, baking powder, butter, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 Waffles

Ingredients

Directions

Make the batter

  1. Sift together the flour, salt, and baking powder.

  2. Add the hominy porridge and mix thoroughly.

  3. Stir in the melted butter.

  4. Pour the milk into the beaten eggs and add to the mixture.

  5. Beat until free from lumps.

Cook the waffles

  1. Fry in a hot, well-greased waffle iron, using 3 tablespoons of batter for each waffle.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Flour
Provides the main structure that holds the waffle together as it cooks.
Eggs
Add structure and richness, and help the batter set as it cooks.
Baking powder
Releases gas in the batter, making the waffles rise and turn light.
Melted butter
Adds fat for tenderness and flavor and helps the waffles brown.
Milk
Adds moisture so the batter pours smoothly and cooks through.
Hominy porridge
Adds body and a slightly coarse, tender texture to the batter.

The step that matters

Frying in a hot, well-greased waffle iron. A hot, well-greased iron sets the outside of the batter quickly, so the waffle browns and releases cleanly. A cool or dry iron lets the batter stick and tear.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes