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Hominy Muffins

Hominy muffins are yeast‑leavened cakes made with flour, butter, milk, sugar, eggs, and boiled hominy.

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

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 ↓

Hominy Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Stir the cold hominy until smooth in a little of the warm milk.

  2. Beat the eggs and sugar together.

  3. Stir in the melted butter.

  4. Add the milk and flour alternately.

  5. Mix in the hominy and yeast, beating well for 5 minutes.

  6. Let the mixture rise overnight.

Fill and bake

  1. Butter a pan and rings.

  2. Fill the rings three-fourths full.

  3. Let rise for 1 hour.

  4. Bake for 1 hour at 400°F (200°C).

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Flour
Provides the structure that holds the muffins together as the batter sets.
Eggs
Add structure and richness, helping the muffins set and hold their shape.
Yeast
Produces gas that makes the batter rise and gives the muffins a light crumb.
Butter
Adds fat that softens the crumb and gives a richer flavor.
Milk
Adds moisture that hydrates the flour and keeps the crumb tender.
Sugar
Sweetens the batter and helps the crust brown during baking.

The step that matters

Let the mixture rise overnight.. Yeast needs time to produce gas and develop flavor. Under-rising leaves the batter dense, while the long rest lets the structure build for a light muffin.

“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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