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Hominy Muffins

A batter of soaked hominy, cornmeal or wheat flour, milk, butter, and yeast baked in muffin rings.

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 through several waters.

  2. Pour boiling water over the hominy, cover, and let it 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 the batter

  1. Let the batter cool, then add the yeast and cover it.

  2. Keep the batter warm until it is very light and bubbly.

Bake and serve

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

  2. Fill the rings two-thirds full with batter and bake until brown on both sides.

  3. Serve hot, allowing guests to butter them 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
Forms the bulk of the batter, giving the muffins their body and a coarse, tender crumb.
Cornmeal or wheat flour
Provides structure that holds the muffins together as the batter sets on the griddle.
Milk
Adds moisture and softness, and helps the batter brown on the griddle.
Yeast
Ferments the batter, producing gas that makes it light and bubbly before baking.
Melted butter
Adds fat for richness and a tender texture, and helps the muffins brown.

The step that matters

Keep the batter warm until very light and bubbly. Yeast needs warmth to ferment. Under-proofed batter stays dense, while the gas produced by fermentation is what makes the muffins rise and turn light.

“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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