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Baking

Hominy Cakes

Hominy Cakes are a cornmeal-based dish made with soaked hominy, cornmeal, butter, milk, eggs, and salt, then baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Hominy Cakes

Ingredients

Directions

Prepare the batter

  1. Boil the soaked hominy until soft, then drain.

  2. Mix in the cornmeal, butter, and salt.

  3. Gradually add the milk and let the mixture cool.

  4. Fold in the beaten eggs gently.

Cook

  1. Bake on a griddle until golden 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 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
Provides the bulk and the tender, starchy body of the cake.
White cornmeal
Adds structure and a fine corn flavour as it thickens with the milk.
Butter
Adds richness and helps the cakes brown on the griddle.
Milk
Moistens the batter and hydrates the cornmeal and hominy.
Eggs
Bind the batter and help set the cakes as they cook.

The step that matters

Fold in the beaten eggs gently. Eggs added to a cooled batter bind it without losing air, and overmixing can toughen the cakes or make them dense.

“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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