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Fried Hominy

Fried hominy is a dish of sliced hominy coated in egg and cracker crumbs, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Hominy

Ingredients

Directions

Prepare the mush

  1. Make a mush of fine white hominy using small-grained hominy, and season with coarse sea salt.

  2. Let it sit overnight if preparing for breakfast.

  3. Turn the mush into shallow pans.

Coat and fry

  1. In the morning, cut the hominy into slices.

  2. Dip each slice in beaten eggs.

  3. Coat each slice with cracker crumbs.

  4. Fry the slices in hot butter 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine white hominy
Forms the mush base that sets into a firm block that can be sliced.
Eggs
Bind the coating so the cracker crumbs adhere to each slice.
Cracker crumbs
Form a crisp, browned outer crust when fried.
Butter
Conducts heat for frying and browns the surface, adding richness.

The step that matters

Fry the slices in hot butter until golden brown. Fry in hot butter so the crumb coating browns and crisps quickly before the slice heats through. Low heat lets the coating absorb fat and turn greasy without browning well.

“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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