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Dessert

Hominy Meal Muffins

A baked muffin made from hominy meal, butter, salt, eggs, and milk.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Scald the hominy meal and stir in enough milk to make a stiff batter.

  2. Add the beaten egg yolks and salt.

  3. Fold in the beaten egg whites.

Bake

  1. Warm and grease the molds.

  2. Bake in a preheated oven at 400°F (200°C) for 30 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Hominy meal
Forms the body of the muffin and absorbs the milk to create a stiff batter.
Eggs
Bind the batter and, when whites are folded in, add lift and a light, airy crumb.
Butter
Adds richness and tenderness, and helps the muffins brown and release from the molds.
Milk
Hydrates the hominy meal so it forms a batter with a workable, stiff consistency.

The step that matters

Fold in the beaten egg whites. Whites hold air that gives the muffins lift. Folding gently, rather than stirring, keeps that air from collapsing and leaves the muffins light.

“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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