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Hominy Muffins

A quick griddle muffin made with hominy, flour, milk, egg, butter, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Hominy Muffins

Why it works: Milk and butter 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 Muffins

Ingredients

Directions

Prepare

  1. Heat a griddle and prepare greased muffin rings.

  2. Separate the egg and beat the yolk.

Make the batter

  1. Add the hominy to the yolk, then gradually mix in the milk, mashing any lumps.

  2. Stir in the melted butter and salt.

  3. Sift in the flour and beat until smooth.

  4. Whisk the egg white until stiff, then fold it and the baking powder into the batter.

Cook

  1. Cook on the griddle like plain muffins.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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

Egg
Yolk enriches the batter and the whipped white lightens its structure.
Flour
Provides the starch and gluten that give the muffins their body.
Milk
Hydrates the flour and makes the batter pourable and tender.
Boiled granulated hominy
Adds bulk, moisture and a coarse corn texture to the batter.
Baking powder
Releases gas in the batter to make the muffins rise and become light.

The step that matters

Fold in the stiffly whisked egg white. Folding gently keeps the air beaten into the white, which helps the muffins rise. Stirring hard would knock that air out and make them dense.

“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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