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Baked Hominy

A baked dish of hot‑boiled hominy mixed with butter, egg yolks, milk, and folded egg whites, then baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Baked Hominy

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a saucepan, stir the hot-boiled hominy until nearly cold.

  2. Add the butter and egg yolks, mixing well.

  3. Slowly add the cold milk and sweeten to taste.

  4. Beat the egg whites until stiff and gently fold into the hominy mixture.

Bake

  1. Transfer to deep, buttered dishes and bake at 350 °F (175 °C) until nicely browned.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 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

Hominy
Forms the bulk of the dish, providing the base texture that the custard-like mixture sets around.
Egg yolks
Enrich the mixture and help it set into a tender, custard-like body when baked.
Egg whites
Whipped to stiff peaks, they lighten the mixture and help it rise and puff in the oven.
Butter
Adds richness and moisture, and helps the surface brown in the oven.
Milk
Adds moisture and liquid that loosens the mixture and cooks into a soft, creamy set.

The step that matters

Folding in the egg whites. Stiff whites hold air that gives lift. Folding gently keeps that air in; stirring or deflating the whites makes the baked dish dense and flat.

“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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