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Fried Hominy

A fried dish made from boiled hominy mixed with butter, cream, eggs, and salt, then sliced and pan‑fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fried Hominy

Ingredients

Directions

Make the batter

  1. In a bowl, combine boiled hominy with salt, butter, cream, and eggs. Mix until well combined.

  2. Cut the mixture into slices.

Fry

  1. Fry the slices on a griddle 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Boiled hominy
Provides the starchy base that gives the mixture body and a soft, cohesive texture.
Eggs
Bind the mixture so it holds together when sliced and set during frying.
Cream
Adds moisture and richness, keeping the slices tender inside.
Butter
Adds fat for flavor and helps the outside of the slices brown in the pan.

The step that matters

Fry the slices until golden brown. Frying over steady heat sets the eggs and browns the surface while the inside stays moist. Too little heat leaves the slices pale and soft; too much burns the outside before the centre sets.

“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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