Whole Hominy
Hominy
Hominy is made from a type of corn, but not the type of corn that most of us think of when we think of corn, as in corn on the cob. Hominy is made from a corn called flint or dent corn, named after the dimples that form in the center of the kernels when it dries. These varieties are very low in sugar but very high in starch, which means that they're well suited to drying and milling. They are not eaten fresh.
Hominy is produced by soaking this field corn in lye and water, then leaching the lye by parbroiling the corn, which, when dried, becomes hominy. The kernels of corn soak up the water and become porous, and are about four to five times the size the kernel had when harvested. The hominy is then prepared and eaten (often sauteed with green onions and sausage, or just bacon grease). If the hominy is yellow in color, it means the husk remained on the kernel when it was made into hominy. That yellow husk can be milled off after the kernel has dried, producing white hominy.
Hominy Grits
White hominy can then be ground in its dry form to produce hominy grits. In the American South it is prepared similar to oatmeal and eaten as a breakfast food. You will find this as a matter of course in Southern diners.
Whole Hominy is ususally sold in cans, and hominy grits are sold in containers like cornmeal. Grits are essentially a very coarsely ground white cornmeal.
Whole hominy is good fried in bacon grease and served for breakfast as a side dish. It can also be used like canned corn. Southern cooks usually boil whole hominy until it's tender, and then serve it in much the same way that Northern cooks would serve potatoes. In Mexican cuisine, Pozole is a pork and hominy soup.
Hominy grits, cooked in water, are often served for breakfast in the South, with just some butter and salt. Some people prefer milk and sugar and eat it like oatmeal. Cooked grits, mixed with cheese and garlic, then baked, makes a good casserole (adding chiles is optional). Left over grits can be poured into a pan and allowed to congeal. Cut into squares and fry for a breakfast dish served with syrup or honey, or serve with a meal in place of bread.
Also see Cornmeal Mush.
Fried Whole Hominy
Buy the large whole hominy, which comes in cans (looks like large pieces of corn), not the grits.
Drain the hominy and fry in a little bacon grease. Season with salt.
Serve on the side with egg dishes, hash and other breakfast foods.
Hominy Grits
3 - 5 cups water (depending on whether using instant grits or
not - check the package)
3/4 teaspoon salt
1 cup hominy grits
Bring 3 cups of water to a boil; add salt. Gradually stir hominy grits into rapidly boiling water. Cook about 1 hour over hot water stirring occasionally and adding more water if necessary.
Serve with butter
Fried Hominy Grits
1 recipe hominy grits, above
3 tablespoons corn meal (used if frying)
3 tablespoons fat (Animal fat or vegetable cooking oil)
Make hominy as above, then pour into a greased loaf pan. Place in refrigerator until cold and the hominy has congealed.
To fry, cut into slices about 1/2 inch thick and dip into corn meal. Heat fat in skillet. Cook hominy slices in hot fat until brown on each side. Serve piping hot with syrup or honey.
Makes 8 slices.
