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Hominy Pudding

A pudding made from soaked hominy, boiled and cooked like rice pudding, with optional eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Hominy Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Soak the hominy overnight.

  2. In the morning, boil the soaked hominy for 2 hours.

Make the pudding

  1. Proceed to prepare as you would a rice pudding.

  2. Add 1 or 2 eggs to improve the pudding.

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

What each ingredient does

Fine hominy
Forms the body of the pudding, providing a starchy, tender base once softened by soaking and boiling.
Eggs
Bind the pudding and help it set, adding richness and structure as they cook.

“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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