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Julee D.

Thank you so much for sharing your recipes and how you did with each one. I am so hungry for REAL hominy. Getting ready to grow a big heirloom corn just for this project. Thank you again!


Thanks, What's the name of the heirloom corn? If you obtained it from a source that's willing to sell either seeds or corn, please post the details.

I plan on creating a page showing dry kernels next to the finished product. I'd be glad to include yours.

Lorna Koestner

Thank you for this very thorough explanation of all the things involved in making hominy. I love it when things are explained in enough detail to actually be useful to someone who wants to do it right without all the trial and error that comes from the half-baked explanations that one commonly finds in "how-to" guides!


What? Rinse and bite into the corn during the skin removal process? Nonsense... You don't need the kernel to soften up during the skin removal step. You only need the skins to slip off. IME its actually easier to slip the skins off if the kernel is still firm. After slipping the skins off, is the next step where you soak and cook in order to soften the kernels.

What I do is add 1 heaping tbs pickling lime to 1-2 quart water. Bring to boil. Then add 2-3 cups corn. These measures are not exact. Bring back to boil and lightly boil for 30 minutes. You will see when the skins start slipping off. The water will cloud up. Pour off all the liquid. Then as my grandma would say, "you dash it with the coldest water you can get out of the well." Rinse thoroughly with lots of water. After the water starts looking clear, then begin working the hominy with your hands to slip the remaining skins off and continue rinsing in fresh changes of water till you don't see hardly any skins floating in the water. Don't worry about the tips adhering to the corn. Even commercially canned hominy has the tips on. I think you are making this more difficult than it needs to be. I learned making hominy from my grandmother who was raised on hominy they made from corn they grew.


what's the best way of getting rid of the nibs? other sites say that it goes off with hull but some say it's an extra step you need to make by cutting it off.

also, have you tried pressure cooking them? saw some other sites who recommend the same.

Ann Erhard

Please advise on getting hulls off.
I've tried 3 different corns. One organic and two from mexican market.
I soak corn, simmer on low until a few burst and then cool. The skins will not come off.
I'm using builder lime so I know its the real stuff Type S

On masa harina in stores, are they enzyme treated or truly use nixtamalization. Re: wikipedia


You didn't give your times for making the lime or simmering--one of those is probably the issue.

There's two main factors in getting the skins to come off.
- Prepare the lime to a pH of around 12.5 (see #4 Making Pickling-Lime water of pH 12.5. This takes about 5 hours.
- Soaking the kernals for 2 hours and then simmering for about 2 hours.

At the end the kernals will be soft and swollen. Most of the skins may have dissolved so there may not be many floating around. The water will be a dark dirty yellow from the dissolved skins.

Builders Lime and Pickling Lime are the same chemical but Pickling Lime is purified to food grade. Builders Lime may have impurities. But that shouldn't be the issue you are encountering.

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