This is the recipe to use if it's your first time making hominy. With most types of corn the hulls dissolve before the hominy softens (so little or no rubbing is necessary) and the taste is good!
(Modified from the hominy recipe at Anson Mills.)
This recipe has a lot of resting time that you need to consider before starting.
- Overnight soak: 5.5 hours the 1st day to make lime-water, an overnight soak, and approximately a 2 hour simmer the next day.
- Quick soak: 5.5 hours to make lime-water, a 2 hour soak, and approximately a 2 hour simmer.
(Per the instructions on the main page.)
Soak Corn (2 hours to overnight)
- Measure out 2 cups of dry food grade corn.
- Pick through the corn (as you would dry beans), and remove all broken kernels and any extraneous material.
- Add the corn to the lime-water in your cooking pot.
- Soak by either method detailed on the main page.
Simmering Corn (approximately 2-3 hours)
- After soaking, bring to a boil, then slow-simmer for approximately two hours by one of the methods on the main page.
- After the first hour, check and start bite testing kernels every 30 minutes. (As the kernels soften and swell, test more frequently.)
The simmering time depends on the variety and possibly the age of the corn. I've found that Jarvis (a heirloom corn) takes about 3 hours. An unnamed organic corn, and Henry Moore Hominy corn both took about 2 hours.
Dilute and Rinse
- When it's ready, dilute and rinse per the discussion on the main page.
Using the Hominy
- Refrigerate the hominy until you're ready to use it.
- I usually cook the hominy in broth or sauce for about an hour. That seems to be sufficient time to soften the most reluctant kernels while keeping most of the kernels firm. Any kernels that dissolve will thicken the sauce.