Hominy is a traditional American recipe (from the American South) for a classic method of removing the tough outer skins and germ from dried corn kernel to make them more digestible for use as the base for other recipes. The full recipe is presented here and I hope you enjoy this classic American version of: Hominy.
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Hominy, also known as nixtamal, is corn treated with lye. The corn is soaked in water with lye to remove the hard outer hulls. This process makes the corn more palatable, easier to digest, and easier to process
Ingredients:
2l water
1 tbsp lye (sodium hydroxide or caustic soda)
1l shelled, dried, corn
3 tsp salt
Method:
Combine the water and lye in a large pan. Bring the mixture to a boil then add the corn and continue boiling until the hard outer skins (and the little 'nib' at the centre) will easily slip off the kernels when pressed between the thumb and forefinger.
Remove from the heat and stir sufficiently so that the skins are loosened then pour into a coarse colander and wash the grains until the skins come off and float away.
Place the hulled corn in a pan, cover with cold water then bring to a boil. Pour the water off at this point then add more cold water and repeat the boiling and draining process three times (do this properly, to ensure that there are no traces of lye left in the grains).
Add more water, bring to a boil and continue cooking until the grains burst. Take off the heat and season with salt then pour (along with the liquid) into a jar or crock. Cover tightly with a lid then set aside until required for use.
To use for breakfast simply boil the hominy in milk or water until soft, sweeten to taste and serve. American Traditional maize salt maize, boiling, breakfast, vegetarian corn kernels, maize kernels, lye, salt
