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Hominy Waffles

A waffle made with cooked hominy, egg, butter, milk, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Waffles

Ingredients

Directions

Make the batter

  1. Beat the egg until light.

  2. Add butter, salt, and hominy to the egg.

  3. Mix in the milk.

  4. Sift in the baking powder and flour slowly.

  5. Beat all ingredients together.

Cook

  1. Bake in a waffle iron.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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 starch and gluten that give the waffle its structure.
Egg
Binds the batter and adds richness and structure as it sets.
Baking powder
Releases gas that makes the batter rise and lighten.
Milk
Hydrates the flour and keeps the batter moist and pourable.
Butter
Adds fat that tenderizes the crumb and helps the surface brown.
Hominy
Adds body and a soft, slightly chewy texture to the batter.

The step that matters

Beat all ingredients together. Once the flour is in, vigorous beating develops gluten, which can make waffles tough and dense. Mix until just combined so the batter stays tender and 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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