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Hominy Muffins

A yeasted muffin batter made with hominy, milk, butter, and flour, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Hominy Muffins

Why it works: Milk and butter 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 Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Wash the hominy and add it to 1 pint of boiling water.

  2. Boil for 1 hour, stirring often.

  3. Add the milk, salt, yeast, and butter to the cooked hominy.

  4. Gradually pour this mixture onto the flour, beating well.

Rise and bake

  1. Let the batter rise overnight in a cool place.

  2. In the morning, fill buttered muffin pans two-thirds full and let rise for 30-45 minutes.

  3. Bake for 35 minutes at 350°F (175°C).

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 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).

Flour and butter 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

Flour
Provides the structure that holds the muffins together as the batter sets.
Yeast
Produces gas during the long rise, making the batter light and airy.
Hominy
Adds body and a soft, tender crumb to the batter.
Butter
Adds richness and moisture, and softens the crumb.
Milk
Moistens the batter and helps brown the crust during baking.

The step that matters

Let the batter rise overnight in a cool place. Yeast needs time to ferment and build gas slowly. Rising too warm or too short leaves the batter dense, while over-rising can cause it to collapse and turn sour.

“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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