Skip to main content
Main

Fried Hominy

Fried hominy is a dish of boiled hominy coated in egg, butter, milk, and flour, then fried and served with maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Fried Hominy

Ingredients

Directions

Prepare

  1. Stir together the cold boiled hominy, beaten egg, melted butter, and milk in a bowl.

  2. Heat the mixture over low heat until warm, then transfer to a mold and lightly dredge with flour.

  3. Once cooled, slice the hominy.

Fry and serve

  1. Heat Ko-nut or cooking oil in a flat pan until hot, then add the slices.

  2. Fry the slices until brown, then drain on paper towels.

  3. Serve piled on a dish with maple syrup.

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).

  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

Cold boiled hominy
Forms the body of the dish, giving it a firm, sliceable mass once bound.
Egg
Binds the hominy together so the mixture holds its shape when sliced and fried.
Butter
Adds richness and flavour, and helps the surface brown in the pan.
Milk
Moistens the mixture so it binds evenly with the egg and butter.
Flour
Dries the outside of the mold-set mixture so the slices form a light crust when fried.

The step that matters

Fry the slices until brown. The oil must be hot before the slices go in, so the surface sears and browns quickly rather than soaking up oil and turning greasy or falling apart.

“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

Maple SauceMaple Sauce9 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes