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Hominy Gems
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Hominy Gems' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published — the recipe contains no wheat flour.
Little gem-pan cakes of hominy and cornmeal with eggs and baking powder, the whites beaten stiff and folded in last. Crisp-edged, tender inside, and wheat-free as written in 1910.
Category: BreakfastServes: 6Time: 35 minComplexity: 3/5
Why this complexity: Egg whites are beaten stiff and folded in; Two mixtures are combined and cooled before the eggs go in.
Ingredients
- 1/4 cup cooked hominy (grits), drained
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1 cup scalded milk
- 1 cup cornmeal
- 3 tablespoons sugar
- 3 tablespoons butter, plus more for the pans
- 2 large eggs, separated
- 3 teaspoons gluten-free baking powder
Method
- Heat the oven to 425°F (a hot oven). Butter gem pans or a muffin tin well.
- Stir the hominy and salt into the boiling water and let stand until the hominy absorbs the water.
- Add the scalded milk to the cornmeal, then add the sugar and butter. Combine with the hominy mixture and let cool slightly.
- Stir in the egg yolks, beaten until thick. Fold in the whites, beaten until stiff.
- Sift in the baking powder, beat thoroughly, and fill the pans about two-thirds full.
- Make until puffed and golden, about 15 minutes. Serve hot. Makes about 12 gems.
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