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Feied Hominy

A dish of boiled hominy cooked, molded, sliced, floured, and sautéed in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Feied Hominy

Ingredients

Directions

Cook the hominy

  1. In a pot, add the fine hominy and salt to the boiling water while stirring constantly.

  2. Let it boil for three minutes.

  3. Transfer to a double boiler and cook for one and a half hours.

Set and fry

  1. Pack the mixture solidly into a mold and let it cool.

  2. Once cooled, remove from the mold and cut into thin slices.

  3. Dust the slices with flour.

  4. Sauté in butter until browned on both sides.

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

Fine hominy
Forms the thick body of the dish, thickening as it cooks and setting firm when cooled.
Butter
Fat for sautéing that browns the slice surfaces and adds richness.
Flour
Light dusting that helps the slice surfaces brown evenly in the butter.

The step that matters

Packing the mold solidly. Loose packing leaves air gaps and weak spots, so the slices may crumble when cut or fried. Firm packing removes air and lets the cooked hominy set into a cohesive block that holds its shape.

“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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