Black Hand
Cannon
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Does anyone have a recipe for making hominy using Baking soda instead of lye. Preferably one that they have used with success..
Thanks,
Albert
Thanks,
Albert
Making Hominy
- Thread starter Black Hand
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36 Cal.
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Well, I did find a recipe although it's not one I've tried myself...
1 quart dry shelled corn (either white or y; ellow is okay)
2 tablespoon baking soda
1 teaspoon salt
Wash corn, add 2 qts. cold water and soda; cover and soak overnight. In morning bring to boil (in enamel kettle) in the water in which corn soaked. Cook three hours or until hulls loosen. Add more water if necessary. Drain off water; wash corn in cold water, rubbing vigorously until hulls are removed. Bring corn to a boil in 2 qts. cold water, drain. Repeat. Add 1 t. salt. Makes about 3 quarts.
Washing the hulls from the corn is very time consuming. Also do NOT add the salt until the hominy is finished.
Hope this helps!
1 quart dry shelled corn (either white or y; ellow is okay)
2 tablespoon baking soda
1 teaspoon salt
Wash corn, add 2 qts. cold water and soda; cover and soak overnight. In morning bring to boil (in enamel kettle) in the water in which corn soaked. Cook three hours or until hulls loosen. Add more water if necessary. Drain off water; wash corn in cold water, rubbing vigorously until hulls are removed. Bring corn to a boil in 2 qts. cold water, drain. Repeat. Add 1 t. salt. Makes about 3 quarts.
Washing the hulls from the corn is very time consuming. Also do NOT add the salt until the hominy is finished.
Hope this helps!
Blizzard of '93
Cannon
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hominy corn is fairly easy to purchase, it's common in Mexican cuisine. it's a type of corn that has very large kernels. it's dryed then processed - either soaked in lye water to remove the husk then canned for sale, or ground after drying to make 'grits' (I like grits). regular corn when ground is called 'polenta' in Europe or meal in the USA, it's boiled to make 'mush'.
