Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetables >> Hominy (Lye Method)

Print this Recipe    Hominy (Lye Method)

In a large kettle, bring 1 1/2 gallons of water and 3 tablespoons of lye
to a boil (take care not to inhale steam from the lye water). Add 1 gallon
of clean dried shucked corn. Simmer 10 minutes (no need to stir). Remove
from heat and let sit for 25 minutes.

Drain off the lye water and add clean water. Wash with repeated changes
of fresh water until the black ends of the corn kernels are loose. Remove
the black ends and hulls. Then either soak overnight and follow the "hominy
canning" recipe below, or dry and store in a cool place.


Hominy (Soda Method) (see note 1, below)

Use 2 tablespoons of soda and 2 quarts of water for each quart of corn.
Follow remaining directions for the lye method, above.


Hominy (Lime Method) (see note 2, below)

Substitute household lime for lye, following directions for the lye method,
above, except cook for two hours or until the hulls loosen.


Hominy Making Hints

o Always use stainless steel, iron, or enamelware for making hominy.

o Stir with a wooden spoon.

o The black ends may be removed by rubbing kernels over a cloth on a
washboard, or by using a churn.

o It's OK to miss a few of the hulls and centers.

o Hominy may be used in meatloaf.

o Do not inhale the steam from the lye water.


Canning Hominy

Boil hominy until almost tender. Fill jars 3/4 full. Fill with boiling
water. Process 3 hours in boiler, or 90 minutes in a pressure cooker.

Notes

Note 1: In the soda method, they appear to mean baking soda (sodium
bicarbonate). This agrees with a note I saw in Encyclopaedia Britannica.

Note 2: In the lime method, they appear to mean slaked lime (calcium
hydroxide), which would agree with what others have posted on CHILE-HEADS.

The traditional method for making hominy, invented by Native Americans in
pre-Columbian times, used a dilute lye solution made from wood-ash leachings.
Flint corn varieties are traditionally used, rather than dent corn varieties,
which are used for making flour and cornmeal.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



Taste: Ease of Prep: Appearance:
It was great!!, June 15, 2005 - 08:50 PM
Reviewer: Anonymous from ga
The best I have ever ate!

Was this review helpful to you?  Yes  No


3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
request for hominy reipe, October 10, 2004 - 12:34 PM
Reviewer: Anonymous from in wis.
if anyone has hominy recipe for the baking soda method please reply to ibahab@yahoo.com. I love it but have had probs.

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.