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Baked Hominy Grits

A baked dish of grits cooked with milk, salt, eggs, and baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked Hominy Grits

Ingredients

Directions

Make the grits

  1. Stir the grits into the boiling milk.

  2. Add the salt.

  3. Boil for 20 minutes.

  4. Set aside to cool.

Bake

  1. Beat the eggs well.

  2. Stir the eggs into the grits.

  3. Pour the mixture into a pudding dish.

  4. Bake 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. 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

Grits
Form the main body of the dish, thickening into a soft, spoonable structure as they cook.
Milk
Cooks the grits into a creamy base and adds richness and softness to the finished dish.
Eggs
Set during baking to bind the grits into a firm, sliceable custard-like texture.

The step that matters

Stirring the eggs into the grits. Eggs added to very hot grits can scramble or cook unevenly. Letting the grits cool first, as the method does, helps the eggs blend smoothly and set evenly in the oven.

“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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