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Hominy Muffins

A baked muffin made with hominy, cornmeal or wheat flour, milk, butter, and yeast.

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

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Hominy Muffins

Ingredients

Directions

Prepare the hominy

  1. Wash the hominy thoroughly.

  2. Pour boiling water over the hominy, cover, and let soak for half a day.

  3. Boil the soaked hominy in ½ pint of water until soft enough to mash.

  4. Drain the hominy and mix it with cornmeal or flour, salt, milk, and melted butter.

Make and cook the muffins

  1. Once the batter is cool enough, add the yeast, cover, and keep warm until very light and bubbly.

  2. Grease muffin rings and place them on a hot griddle.

  3. Fill the rings with batter and bake until brown on both sides.

  4. Serve hot, buttering quickly.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

What each ingredient does

Hominy
Softened and mashed, it forms the body and moist, tender crumb of the muffins.
Cornmeal or wheat flour
Provides the starch structure that holds the batter together as it cooks.
Milk
Adds moisture and softness to the batter and contributes to browning on the griddle.
Yeast
Ferments the batter so it becomes light, bubbly and able to rise.
Melted butter
Adds fat, richness and tenderness to the crumb, and flavour to the finished muffins.

The step that matters

Keeping the batter warm until very light and bubbly. Yeast needs to be cooled batter, not hot, or it will die, and it needs warmth to ferment. Under-proofed batter stays dense, so the muffins will not rise properly.

“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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