Hominy is dried field corn processed using a alkaline substance. The alkali strips off the outer husk of the corn. In doing so, it changes the nutritional composition of the corn through a process called nixtamalization. This frees up the niacin in the corn and prevents pellagra, a niacin-shortage disease common among cultures who eat a lot of unprocessed dried corn. Traditionally, hominy is made using slaked lime, lye or wood ashes. Making it with baking soda takes longer but it is safer than lye.
Step 1
Mix the baking soda, water and corn in a large pot. Allow the corn to soak overnight.
Step 2
Open a window or two in your kitchen to make sure it is well ventilated. Put the pot on the stove to cook.
Step 3
Bring the pot to a boil, and reduce the heat to a low boil.
Step 4
Cook the hominy at a boil for about four hours. Check and stir the pot occasionally to make sure the hominy doesn't scorch at the bottom of the pan.
Step 5
Test the corn occasionally by removing a few kernels with a spoon. Rinsing them under cool water to cool them, and then bite into them gently. You are looking for the al dente texture of hominy.
Step 6
Remove the pot from the burner, and pour the contents into a colander.
Step 7
Pour cool, running water over the kernels, rinsing the hominy for several minutes, stirring occasionally.
Step 8
Pour the kernels back into the cooking pot, and fill it with cool water. Let the pot sit for five or 10 minutes. Stir it occasionally, and use your hand to skim off any hulls that float to the surface.
Step 9
Pour the hominy into the colander again and rinse for another minute.
Tips and Warnings
- The dryness of the corn, the kind of corn and whether you cook at a low simmer, a high simmer or a boil all influence how quickly the hominy cooks. It will take 16 hours at a low simmer. Start the cooking in the morning, because it may take all day. If you have a large enough pot, double the recipe and dehydrate or freeze the remaining hominy. Canning hominy is not recommended because of its high pH.
- Making hominy with lye is much quicker, but it is also dangerous. Lye is very caustic and could damage your stomach if you do not rinse the hominy properly. Even when using baking soda, rinse the hominy carefully and thoroughly.
Things You'll Need
- 2 tbsp. baking soda
- 2 qt. water
- 1 qt. dry field corn, sorted to remove broken kernels
- Large stainless steel pot
- Colander
References
- National Center for Home Food Preservation; Hominy without Lye; Elizabeth L. Andress; July 2005
- How to Make Homemade Hominy from Dry Corn: Making Hominy Using Baking Soda pH 9
- Joe Pastry; Nixtamalization and Nutrition; November 2010
- How to Make Homemade Hominy from Dry Corn: Critical Factors in Making Hominy
