Homemade Hominy
Homemade hominy turns plain dried field corn into soft, swollen kernels using nothing more than lye water and patience. The lye loosens the tough skins so they rub away under running water, and repeated boils then wash out every trace of it. Stored in its own cooking liquid, the finished corn keeps well in a jar or crock. It is a useful old pantry method, and the corn tastes far better than the canned kind.
Instructions
Pour the water into a large kettle or saucepan and stir in the lye until it is mixed through.
Bring the lye water to a boil, then add the corn. Keep it boiling until the skins slip off the grains when you press one between your thumb and finger.
Take the pot off the heat and stir well to loosen the skins. Tip the corn into a colander and wash it under water until the skins are gone.
Return the grains to the pot, cover them with cold water, and bring it to a boil. Pour off the water once it boils, and repeat this at least three times so that no trace of lye remains.
Cook the grains in fresh water until they burst open. Stir in the salt.
While the hominy is still hot, pack it into a jar or crock along with its cooking water. Cover it tightly and keep it until you are ready to use it.
Make it personal.
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