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Hominy Waffles

A waffle batter made with hot hominy, wheat flour, butter, eggs, milk, salt, baking soda, and cream of tartar.

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

Hominy Waffles

Ingredients

Directions

Prepare

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

  2. Once cooled, add the wheat flour, salt, and enough milk to make a stiff batter.

Make the batter

  1. Beat in the eggs until well combined.

  2. Mix in a pinch of baking soda and a pinch of cream of tartar.

Cook

  1. Preheat the waffle iron and bake the batter 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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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 tender, corn-based body of the batter.
Wheat flour
Gives the batter structure so the waffles hold their shape.
Eggs
Bind the batter and add structure as they set on the iron.
Butter
Adds fat for richness and a tender crumb.
Milk
Adds moisture so the flour forms a stiff, workable batter.

The step that matters

Let the hominy cool before adding the eggs. Hot hominy can begin to cook the eggs and cause lumps or uneven mixing. Letting it cool first lets the eggs blend smoothly into the batter, which helps the waffles cook evenly.

“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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