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Hominy Griddle Cakes

Hominy griddle cakes are a batter of hominy porridge, milk, flour, and eggs fried on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Griddle Cakes

Ingredients

Directions

Prepare the batter

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

  2. Add the cold hominy porridge and mix thoroughly to avoid lumps.

  3. Beat the egg until light, then add the milk and cream to the egg.

  4. Combine this mixture with the flour mixture and beat thoroughly.

Cook

  1. Fry the batter on a griddle as you would pancakes.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 of the batter as it sets during frying.
Egg
Binds the batter and adds structure and richness to the cakes.
Baking powder
Releases gas that makes the cakes rise and turn light and airy.
Hominy porridge
Adds body and a distinct corn flavor and texture to the batter.
Milk
Hydrates the dry ingredients and adds moisture and tenderness to the batter.

The step that matters

Beat the batter thoroughly after adding the flour mixture. Thorough mixing fully combines the ingredients and removes lumps, giving an even batter. Gluten in the flour develops with beating, so overmixing can make the cakes tough, while under-mixing leaves lumps and uneven rise.

“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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