Skip to main content
Dessert

Hominy Waffles

A waffle made with hominy, milk, eggs, flour, butter, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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. In a bowl, mix the egg yolks and butter with the cold hominy.

  2. Add flour, milk, and cold water, and beat until smooth.

  3. Fold in the stiffly beaten egg whites and baking powder.

Cook the waffles

  1. Preheat the waffle irons and avoid excessive greasing.

  2. Pour the batter into the hot waffle irons and cook 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. Milk + buttertop 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. Butter + eggtop 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

Eggs
Egg whites beaten stiff add lift and an airy, light texture to the waffles.
Flour
Provides the main structure that holds the waffles together as they cook.
Baking powder
Releases gas in the batter, helping the waffles rise and stay tender.
Milk
Adds liquid to form the batter and contributes to browning and richness.
Butter
Adds fat for flavor and a tender crumb.
Boiled hominy
Adds body and a distinct corn flavor and texture to the batter.

The step that matters

Folding in the stiffly beaten egg whites. Beaten whites hold air that makes the waffles light. Stirring them in vigorously deflates the foam, leaving dense waffles, so fold gently and only until just combined.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes