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Baked Hominy Grits

A baked dish of hominy grits cooked with milk, salt, eggs, and baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked Hominy Grits

Ingredients

Directions

Make the grits

  1. In a pot, bring the milk and salt to a boil.

  2. Stir in the grits and cook for 30 minutes.

  3. Allow the mixture to cool, then beat the eggs and mix them well into the hominy.

Bake

  1. Transfer to a baking dish and bake for 30 minutes.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Provides liquid that the grits absorb and cook in, giving a creamy body.
Grits
Form the starchy base that thickens as it cooks and sets when baked.
Eggs
Bind the cooled mixture and help it set into a firm, sliceable custard when baked.

The step that matters

Cool before adding the eggs. If the grits are still very hot when the beaten eggs go in, the eggs can scramble, leaving streaks instead of a smooth, evenly set bake.

“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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