Skip to main content
Main

Homint Waffles

Hominy waffles are a batter-based waffle made with hot hominy, wheat flour, butter, milk, eggs, baking soda, and cream of tartar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Homint Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, combine hot hominy and butter.

  2. Let the mixture cool, then add wheat flour and salt.

  3. Pour in enough milk to create a stiff batter.

  4. Beat in the eggs until well combined.

  5. Add a pinch of baking soda and cream of tartar, mixing well.

Cook

  1. Bake in a waffle iron 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Hominy
Provides the bulk and a tender, starchy base for the batter.
Wheat flour
Adds structure so the waffles hold their shape when cooked.
Eggs
Bind the batter and add richness and structure as they set.
Butter
Adds fat for flavor and a tender crumb.
Baking soda
Reacts with the acidic cream of tartar to help the waffles rise and lighten.
Cream of tartar
Acts as an acid with baking soda to produce lift in the batter.

The step that matters

Let the hominy cool before adding flour and salt. Adding flour to very hot hominy can cook the starch unevenly and make the batter gluey, so letting it cool first helps the batter mix smoothly and keep a consistent texture.

“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

Wheat GruelWheat Gruel6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes