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Bread

Hominy Bread

A bread made with boiled grits, cornmeal, eggs, milk, and lard or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Bread

Ingredients

Directions

Make the batter

  1. While the grits are hot, mix in the lard or butter.

  2. Add the sweet milk, cornmeal, and beaten eggs.

  3. Season with salt to taste.

  4. The batter should be as thin as boiled custard; if not, thin it further.

Bake

  1. Bake in a pan with heat at the bottom until set.

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. Milk + eggtop 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

Boiled grits
Provide the starchy body that gives the bread its soft, tender crumb.
Eggs
Bind the batter and help it set firmly as it bakes.
Cornmeal
Adds corn flavour and a slightly grainy texture to the batter.
Sweet milk
Supplies moisture so the batter stays pourable and bakes through.
Lard or butter
Adds fat for richness and a tender, moist texture.

The step that matters

Thin the batter to custard consistency. A batter that is too thick bakes dense and dry, while the eggs need enough liquid to spread evenly and set into a tender crumb rather than a stiff, uneven one.

“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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