Homemade Hominy
Ingredients
- 2 qt water
- 1 Tbsp food-grade lye
- 1 qt shelled corn
- 3 tsp salt
Ingredients for 5 servings (2.5 kg) · the original recipe
Method
- 1
Put the water into a large kettle or saucepan, and stir in the lye.
Stovetop - 2
Bring the water to a boil, and then add the corn. Let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger.
Stovetop - 3
Remove from the stove, stir sufficiently to loosen the skins, and then remove them by washing the corn in a colander.
Stovetop - 4
Cover the grains with cold water and return to the fire. When the water boils, pour it off. Repeat this process at least three times, so as to make sure that there is no trace of the lye. Allow the grains to cook in more water until they burst.
- 5
Season the corn with the salt, and while still hot put it into a jar or a crock and cover it tight until it is to be used. The water in which the hominy is cooked should remain on it.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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