How to Make Hominy Corn
In the Southern United States, people make hominy corn using food-grade lye as the alkalizing agent. Lye (sodium hydroxide) in its pure state is extremely caustic, much more so than slack lime; it will eat away your skin as a reward for carelessness. The lye comes as dry crystalline beads. In the lutefisk and pretzel belt of the Midwestern United States, food-grade lye is available at the grocer. In other places, it can be ordered for delivery to your house. When opening the container and measuring it, wear gloves and goggles as a safety precaution. I open the container and measure the lye outdoors so if some does fall to the ground I can hose down the area easily. The unused lye must be stored in a dry, safe place well out of reach of children. There is no need to be fearful, just cautious. Midwestern families regularly prepare lutefisk and pretzels using lye without incident.
To make this form of hominy corn, we use a large, stainless steel stock pan, 16-quart (15-liter) or larger, the deeper and bigger the better so as to lessen the chance of the lye water splashing on us. A large enameled pan in good condition is acceptable. Never use aluminum or copper pans. Although the lye dissolved in water is less caustic than the crystals, you still don’t want the hot lye water splashing on your skin.
Put 2 cups (900 g) of whole corn kernels and 2 quarts (1.9 l) of water in the pan. Carefully add 1 tablespoon of food-grade lye beads to the pan. Stir and bring to a boil. Turn down the heat to medium and cook at a low boil for 30 minutes. Turn off the heat and let the kernels steep for 20 minutes. Dilute the cooking liquid with plenty of water, then carefully drain off the water solution into the sink. Wash the kernels several times in clean water until the washing water runs clear.
Leave the kernels in clean water for 30 minutes. Drain them and add water to cover by 1 inch (2.5 cm). Bring to a boil, then turn down the heat and cook the kernels at a simmer until they are tender, usually 1 to 2 hours, depending on the corn variety.
Hominy corn made with lye has a sharp soda flavor reminiscent of soda bread. Traditionally it is served as a side dish dressed with some butter and maybe a bit of cream, which softens the flavor. If you are on a sodium-restricted diet, corn prepared with calcium hydroxide, slack lime, is the better choice.
The prepared hominy will store in the refrigerator for 5 to 7 days. For longer periods of storage, thoroughly dry the lye-treated kernels after the final soaking and store in the pantry. When you’re ready to use them, soak the kernels overnight and cook until tender.
i don't know what that is but I guess I could if I had hominyTraveler wrote:You gonna make some menudo?redrobin wrote:Anybody ever made any? I'm going to try to. Planted me some hickory cane corn.
Texan wrote:Sorry that I can't help with any type of recipe, but it's really thoughtful of you to try that, redrobin. No matter how it turns out, it's the thought that counts, so I'm sure your hubby will be pleased.
Users browsing this forum: No registered users and 5 guests