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Dessert

Raised Hominy Muffins

A yeast‑raised muffin made with hominy, milk, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Raised Hominy Muffins

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Mix the warm cooked hominy, butter, scalded milk, sugar, and salt.

  2. When the mixture is lukewarm, add the dissolved yeast cake and flour.

  3. Cover the mixture and let it rise overnight.

Shape and bake

  1. In the morning, fill greased gem pans two-thirds full and let them rise for one hour.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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

Hominy
Adds body and a tender, slightly grainy crumb to the muffins.
Yeast cake
Produces gas during the long rise, leavening the batter so the muffins light up.
Flour
Forms the gluten structure that traps gas and holds the muffins' shape.
Butter or any fat
Softens the crumb and adds richness and tenderness.
Milk
Adds moisture and richness, and its sugars help the crust brown.

The step that matters

Let the dough rise overnight, then rise again in the pans. Yeast needs time and warmth to produce gas. Under-proofing leaves dense muffins, while over-proofing can cause them to collapse or lose structure, so the rises should be allowed to complete without rushing or over-extending them.

“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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