Skip to main content
Dessert

Hominy Muffins

A muffin made with soaked hominy, cornmeal or wheat flour, milk, butter, and yeast.

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

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Hominy Muffins

Ingredients

Directions

Prepare the hominy

  1. Wash the hominy through several waters.

  2. Pour boiling water over the hominy and cover it.

  3. Let the hominy soak for half a day.

  4. Boil the soaked hominy in ½ pint of water until soft enough to mash, then drain it.

Make the batter

  1. Mix the drained hominy with cornmeal or wheat flour, salt, milk, and melted butter.

  2. Add the yeast to the batter and cover it.

  3. Keep the batter warm until very light and bubbly.

Bake and serve

  1. Grease muffin rings and set them on a hot griddle.

  2. Fill the rings with batter.

  3. Bake the batter in the rings until brown on both sides.

  4. Serve the muffins hot, buttering them quickly.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 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 hominy
Softened and mashed to give the muffins their body and coarse, tender texture.
Cornmeal or wheat flour
Provides the starch and structure that hold the batter together as it bakes.
Milk
Adds moisture and richness, and helps the batter brown on the griddle.
Melted butter
Adds fat for tenderness and a rich flavor.
Yeast
Ferments the batter, producing gas that makes the muffins light and bubbly.

The step that matters

Keep the batter warm until very light and bubbly. Yeast needs warmth to ferment. Under-proofed batter stays dense, while over-proofed batter loses its structure and can collapse, so the rise must be watched.

“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

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes