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Hominy on Wikipedia:

Bowl of hominy

Hominy or nixtamal is dried maize kernels which have been treated with an alkali.

This article contains Cherokee syllabic characters. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Cherokee syllabics.

The traditional United States version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process.

Commercially available canned hominy may have a slightly stronger scent when compared to the traditional preparation.

The earliest known usage of nixtamalization was in what is present-day Guatemala around 1500–1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus.

Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution obtained by leaching hardwood ash with water and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called ᎬᏃᎮᏅ ᎠᎹᎩᎢ, or Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or in Post Columbian times fried with bacon and green onions.

Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog n' hominy, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, the dough used to make tamales.

Rockihominy, a popular trail food in the 19th and early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.

Wikibooks Cookbook has a recipe/module on Hominy recipe

See also

Sagamite Mote (food)

External links

The Mountain Laurel (2005). Homemade Hominy. Retrieved June 18, 2005. Ha-pah-shu-tse (2005). Hominy Products. Retrieved June 18, 2005. Native Way Cookbook Gv-No-He-Nv A-Ma-Gi-i, Gv-Wi Si-Da A-Ma-Gi-i and Di-Gu-Nv-i. Recipe for White Bean, Hominy and Chipotle Soup