Skip to main content
Main

Hominy

Hominy is a dish made by soaking and boiling coarse corn grits, optionally flavored with raisins.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Corn grits and raisin work together. They rank in the top 42% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hominy

Ingredients

Directions

Prepare

  1. Wash the corn grits several times.

  2. Soak the washed grits overnight.

Cook

  1. Boil the soaked grits in the same water for four to five hours.

  2. Add raisins for extra flavor if desired.

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. Corn grits + raisintop 42% of all pairs
    Smell alikemoderate
    Cooked together1 recipe

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Coarse corn grits
Form the main body of the dish, swelling and softening into a porridge as they cook.
Raisins
Add sweetness and chewy bursts of fruit flavor to the cooked grits.

The step that matters

Boiling the soaked grits for four to five hours. Corn needs long, steady cooking in plenty of water to fully soften and gelatinize its starch. Stopping early leaves the grits firm and chalky, and letting the pot boil dry can scorch them on the bottom.

“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.

More hominy recipes

You might also like