Summary
I've made homemade hominy two times with baking soda. First, using the simmering method--it took 16 hours of simmering. The kernels split open and softened but the hulls were still firmly attached to most kernels.
I tried again using boiling water and it took 4 hours of vigorous boiling. In this case, the hulls were removed with results similar to the Pickling Lime-Water or Lye methods. However, in both cases the hominy had a mild but disagreeable flavor.
Some people report that after getting used to baking soda hominy, they like it better. The advantage is that baking soda is safer to work with than the other alkaline materials. However, using Pickling Lime is almost as safe and the results are a lot better.
Simmer Method
1. Remove any broken pieces from 2 cups of corn, and add to 10 cups of cold water in a stainless steel or enamelware pot.
2. Add 2 Tablespoons of baking soda and stir.
This will make a solution with a pH of approximately 9.
3. Soak Corn (2 hours to overnight)
Soak by either method detailed on the main page.
4. Simmer the Corn (approximately 16 hours)
- After soaking, bring to a boil, then slow-simmer by one of the methods described on the main page.
5. Watch for signs that the corn is beginning to soften and swell.
Remove a few kernels, inspect and squeeze. When it appears that the corn is getting close to being done, start rinsing and bite-testing a few kernels as described on the main page.
6. Dilute and Rinse
- When it's done, dilute and rinse per the instructions on the main page.
7. 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 without the others overcooking. Any kernels that dissolve will just thicken the sauce.
Boiling Method
1. Remove any broken pieces from 2 cups of corn, and add to 8 cups of cold water in a large stainless steel or enamelware pot. This recipe is prone to boiling over (even in an 8 qt pot) due to starch from the corn dissolving in the water.
2. Add 2 Tablespoons of Baking Soda and stir.
This will make a solution with a pH of approximately 9.
3. Bring to a Boil
Boil vigorously for roughly 4 hours. Watch for boil-overs as starch from the corn dissolves in the water.
4. Watch for signs that the corn is beginning to soften and swell.
Remove a few kernels, inspect and squeeze. When it appears that the corn is getting close to being done, start rinsing and bite-testing a few kernels as described on the main page.
5. Dilute and Rinse
- When it's done, dilute and rinse per the instructions on the main page.
6. 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 without the others overcooking. Any kernels that dissolve will just thicken the sauce.
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