Boiled Hominy
Ingredients
Directions
Prepare
Soak the hominy overnight.
Place the soaked hominy in a small dish with enough water to cover it.
Cook and serve
Set the small dish in a larger dish filled with hot water to prevent burning.
Once cooked, add coarse sea salt and serve with cold cream or fresh milk.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hominy
- Forms the starchy base; soaking and slow cooking soften its kernels until tender.
- Cold cream or fresh milk
- Adds fat and richness that cool the dish and soften its corn flavour.
The step that matters
Set the small dish in hot water. Surrounding the dish with hot water gives gentle, indirect heat, so the water stays below a hard boil. This keeps the hominy from scorching on the bottom and lets it cook evenly until tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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