Hominy is form of whole corn, from which the exterior coating has been discarded, and because of this it has a rich value as food. Corn as hominy can be acquired as a commercial product, but it can be made at the home at little expense. As a commercial product, hominy is traded dry by the pound or sold as canned food. Dry hominy needs longer cooking to make it palatable, and this raises its cost, but even with this extra cost it is less expensive than canned hominy.
Most of the time, corn from which the coating has been eliminated is ground or crushed to make ’samp’, or grits, and when it is crushed still more carefully ‘corn meal’ is produced. Corn meal is prepared from both white and yellow corn, and is crushed more nicely in some places than in others. It is traded loose by the pound, but it can also be purchased in bags or packages of various sizes from 1 pound onwards.
If it is cooked well, it is very palatable, and when consumed with milk or cream it is a food that is especially preferred by children, specifically for as an evening meal, because it has rich food value and it can be digested easily. If you want to cook hominy then just follow the following instructions:
Ingredients:
- 3 qt. water
- 2 Tb. lye
- 2 qt. shelled corn
- 4 tsp. Salt
Procedure:
- To cook the hominy, pour water in a large container or saucepan, and add the lye. Let the water reach the boiling point, and then put the corn and allow it boil until the covering of the hominy will slip off the cereals when they are pressed by a spoon or finger.
- Remove it from the stove, stir sufficiently to loosen the coverings, and then discard them by cleaning the grains of corn in a coarse colander. Keep the cereals with cold water and put it back on the fire.
- Once the water starts boiling, pour it off. Repeat this process almost four times, so as to ensure that there is no trace of the lye, and then let the grains cook in more water until they burst.
- Season them by adding salt, and while the hominy thus cooked is still hot, put it into a container or a crock and cover it tighly until it is ready for use. The water in which you have cooked the hominy must remain on it
2: Buttered Hominy:
Apparently the easiest method of cooking hominy is to butter it. In this method, it can be served with cream as a breakfast or luncheon dish, or it can be used as a vegetable.
Ingredients:
- 2 pt. cooked hominy
- 4 Tb. butter
- 2 tsp. Salt
- Permit a small amount of water to stay on the cooked hominy. Put butter and some amount of salt, and after that heat all carefully, stirring the hominy properly so as to incorporate, or mix in the butter and the salt. Serve it hot.
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