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Dessert

Hominy Pudding

A baked hominy pudding made with milk, egg, and optional sugar and flavoring.

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

Hominy Pudding

Ingredients

Directions

Prepare the base

  1. Boil the milk and pour it over the baked hominy.

  2. Stir, cover, and let it soak for a few hours.

Make and bake the pudding

  1. Beat in the egg, sweeten to taste, and add a few drops of flavouring essence if desired.

  2. Pour the mixture into a greased pie dish.

  3. Bake for 15 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).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Baked hominy
Forms the body of the pudding, absorbing the milk to become soft and tender.
Milk
Provides liquid that softens the hominy and creates the creamy custard base.
Egg
Binds the mixture and helps it set as it bakes into a firm, sliceable pudding.

“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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