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Hominy Boiled in Milk

A simple dish of boiled hominy cooked in milk, finished with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 Boiled in Milk

Ingredients

Directions

Prepare the hominy

  1. Wash the hominy in several waters.

  2. Soak the hominy overnight in enough cold water to cover it.

  3. Drain the water and pour in the milk.

Cook and serve

  1. Cook in a covered double boiler for 1 hour.

  2. Stir in the butter.

  3. Add salt to taste before serving.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine white hominy
Forms the body of the dish as its starch softens during long, gentle cooking.
Milk
Provides the liquid that cooks the hominy and gives the dish a creamy, soft texture.
Butter
Adds richness and a smooth, rounded flavour when stirred in at the end.

The step that matters

Cook in a covered double boiler for 1 hour. Gentle indirect heat keeps the milk from scorching on the bottom of the pan. The covered lid holds in moisture so the hominy softens evenly without drying out or boiling over.

“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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