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Hominy Waffles

A waffle batter made with cooked hominy, egg, butter, milk, flour, baking powder, and salt.

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

Hominy Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, beat the egg until light.

  2. Add the butter, salt, and cooked hominy to the egg.

  3. Mix in the milk gradually.

  4. Sift the baking powder and flour into the mixture and beat until smooth.

Cook

  1. Preheat the waffle iron and pour in the batter to cook.

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

Egg
Binds the batter and helps give the waffles structure as it sets.
Flour
Provides the main structure that holds the waffles together.
Baking powder
Releases gas that lifts the batter, making the waffles light and airy.
Butter
Adds fat for tenderness and rich flavor, and helps browning in the iron.
Milk
Hydrates the flour and gives the batter its liquid and tender texture.
Cooked hominy
Adds body and a distinct corn flavor and texture to the batter.

The step that matters

Sifting the baking powder and flour in, then beating until smooth. Baking powder loses lift if it clumps or sits too long, so it should be evenly dispersed. Beating until smooth develops the flour enough for structure without overworking it into toughness.

“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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