baked hominy

Baked Hominy Recipe

Baked Hominy Recipe

Serves 6-8
Prep time 50 minutes
Cook time 1 hour
Total time 1 hour, 50 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Dessert, Side Dish
Misc Serve Cold
From book Common Sense in the Household by Marion Harland (1871)

Ingredients

  • 1 cup hominy (Cold boiled small hominy [grits] *IMPORTANT: See note.)
  • 2 cups milk (room temperature)
  • 1 teaspoon butter (melted)
  • 1 teaspoon sugar
  • 1 pinch salt
  • 3 eggs (separated)

Directions

1. Beat the eggs very light, yolks and whites separately.
2. Work the yolks first into the hominy, alternately with the melted butter.
3. When thoroughly mixed, put in sugar and salt, and go on beating while you soften the batter gradually with the milk.
4. Be careful to leave no lumps in the hominy.
5. Lastly stir in the whites, and bake in a buttered pudding-dish until light, firm and delicately browned.
6. This can be eaten as a dessert, but it is a delightful vegetable, and the best substitute that can be devised for green corn pudding.

Note

IMPORTANT: The first step of this recipe is one that the cookbook assumed the reader would understand, but the website that copied it did not apparently understand.

Unless you have leftover cooked grits, bring one cup of water to a rapid boil and stir in 1/4 cup of hominy grits. Turn heat to low and cook for five minutes, stirring occasionally and then cool completely.

Rather than rearrange the directions as they would be in a modern recipe, I have copied this exactly as it appears on the website as they took it from the book, Common Sense in the Household, except that I  disagree with their assumption about "small hominy."

They comment at the end that there is no difference between large hominy, and small hominy, which is what the author of this book called for. I disagree, and think that she was referring to hominy meal--grits--, because it would be almost impossible to "leave no lumps" if you were using the whole hominy kernels. And she specifies that it must be cold, which would only be necessary to say if you were dealing with something that had previously been cooked.

I increased the butter to a tablespoon. If you were going to serve this as a dessert you might want to increase the sugar and add a 1/4 tsp of vanilla.

The "batter" is very thin and runny with the amount of grits I am suggesting.  However, it does bake up into a nice firm pudding when you bake for about 60 minutes in a 325 degree oven.

Preparation times include cooking the grits and cooling them in the refrigerator.

 

Print Friendly, PDF & Email
This entry was posted in and tagged , , , on by .

About Vera Marie Badertscher

I am a grandma and was named for my grandma. I've been an actress, a political strategist and a writer.I grew up in various places, went to high school in Killbuck, Ohio and graduated from Ohio State University. My husband and I moved to Arizona after graduation and have three adult children. I love to travel and read. I ponder family as I cook. Look for my DNA profile on Ancestry.