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Dessert

Hominy Waffles

A waffle batter made with cooked hominy, milk, flour, butter, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Hominy Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, beat the cooked hominy until light.

  2. Add the butter, salt, and hominy to the bowl.

  3. Mix in the milk gradually.

  4. Sift in the baking powder and flour slowly, mixing until combined.

Bake

  1. Pour the batter into a preheated waffle iron and bake until golden.

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 + 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).

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.
Flour
Provides structure so the waffles hold their shape when baked.
Baking powder
Releases gas during baking so the waffles rise and turn light.
Butter
Adds fat for richness, tenderness, and browning in the waffle iron.
Milk
Provides the liquid that hydrates the flour and loosens the batter.

The step that matters

Sift in the baking powder and flour slowly, mixing until combined. Overmixing once flour is added develops gluten, which can make waffles tough and dense. Mix just until no dry flour remains so the batter stays tender and the leavening works evenly.

“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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