Skip to main content
Dessert

Hominy Muffins

Hominy muffins made with cold‑boiled hominy, egg, sweet milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Hominy Muffins

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Muffins

Ingredients

Directions

Prepare the batter

  1. Mash the cold-boiled hominy until fine.

  2. Add the egg and sweet milk, mixing well.

  3. Thicken the mixture with white flour as needed.

Bake

  1. Bake in gem pans or muffin rings.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Cold-boiled hominy
Forms the main body and corn-based texture of the muffins.
Egg
Binds the batter and gives structure as it sets in the oven.
Sweet milk
Adds moisture and softens the crumb of the muffins.
White flour
Thickens the batter and provides structure as it bakes.

The step that matters

Thickening with white flour. Add the flour gradually, only as much as needed to thicken the batter. Flour absorbs liquid and its starch sets during baking; too much makes the muffins dense and dry.

“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