2 c. fine-ground hominy, boiled and cold
3 c. sour milk. If sweet, add one tsp. cream-tartar
1/2 c. melted butter
2 tsp. salt
2 tbs. white sugar
1 large cup flour
1 tsp. baking soda
Beat the hominy smooth, stir in the milk, then the butter, salt and sugar; next the eggs, which should first be well beaten; then the soda, dissolved in hot water; lastly the flour.
There are no more delicious or wholesome muffins than these, if rightly mixed and quickly baked.
From Common Sense in the Household by Marion Harland, New York, 1871
Comment: We are puzzled by the phrase “fine-ground hominy” as hominy is usually a whole-kernel form of corn. This sounds more like it would be based on grits, the next size up from corn meal. Experimentation may be called for.
The “sour milk” called for here does not mean milk which has spoiled, but rather a thin version of sour cream, which may be substituted. Further confusing things, “sweet” milk is not milk to which sugar has been added but simply means that it is not sour, i.e. regular fresh millk.. In combination with the baking soda (and cream of tartar if regular milk is used) the two act as mild rising agents, basically homemade baking powder. The three cups called for seems alarmingly excessive but that is how Mrs. Harland wrote it in her book so we have no choice but to repeat it here. Since the typographical error is not a modern invention, we again suggest experimentation. Keep adding the liquid until the batter looks like that which is usual for muffins.