Skip to main content
Main

Hominy Griddle-cakes

A griddle cake made from boiled hominy, milk or water, flour, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Griddle-cakes

Ingredients

Directions

  1. Combine the warm, boiled hominy with the milk or water and flour in a bowl.

  2. Beat the eggs and stir them into the mixture along with a little salt.

  3. Heat a skillet and fry the batter like any other griddle cake until golden brown.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Provides the bulk and tender texture of the batter, with starch that thickens it as it cooks.
Flour
Supplies starch and gluten that give the pancakes body and structure as they set.
Eggs
Bind the batter and help it set firm while adding richness and structure.
Milk or water
Hydrates the flour and hominy so the batter can spread and cook evenly.

The step that matters

Frying the batter until golden brown. Medium heat lets the centre set before the surface browns. Browning comes from the Maillard reaction on the surface, so a skillet that is too hot can scorch the outside while the inside stays wet.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes