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Baked Hominy

A baked dish of hominy mixed with egg, butter, salt, and milk or cream, baked until crisp.

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

Baked Hominy

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Warm leftover hominy until heated.

  2. Mix warm hominy with egg, butter, and salt.

  3. Add milk or cream until batter is medium consistency.

Bake

  1. Pour mixture into shallow baking dish, no more than 2 inches deep.

  2. Bake at 400°F (200°C) until top and sides are crisp and brown.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Hominy
Forms the bulk of the dish, giving it a starchy, substantial body.
Egg
Binds the mixture so it sets firm rather than falling apart when baked.
Butter
Adds fat for richer flavor and a tender, browned crust at the edges.
Milk or cream
Adds moisture to loosen the batter to a medium consistency for even baking.

The step that matters

Adding milk or cream to the batter. Too little liquid makes the dish dry and crumbly, while too much keeps it from setting. Aim for a medium consistency that holds its shape but still pours.

“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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