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Hominy Waffles

A waffle batter made from boiled hominy, sour milk, eggs, butter, baking soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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, combine the cold boiled hominy and sour milk.

  2. Add the beaten eggs, melted butter, and baking soda.

  3. Mix in enough flour to create a thick batter.

Cook

  1. Cook the batter in a waffle iron or fry 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. 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. 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

Hominy
Adds body and a tender, slightly grainy texture to the batter.
Sour milk
Adds moisture and acidity that reacts with the baking soda.
Eggs
Bind the batter and add structure as the waffles set.
Melted butter
Adds fat for richness and helps the waffles brown.
Baking soda
Reacts with the sour milk's acid to produce gas that lightens the batter.
Flour
Provides structure so the batter thickens and holds its shape when cooked.

The step that matters

Cook until golden brown. A thick batter needs enough heat to set and brown fully; too little heat leaves the centre gummy, while too much browns the outside before the inside cooks through.

“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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