Lye Hominy, or Hulled Corn

Ingredients

• dry corn
• lye
• coarse sea salt

Directions

1. Prepare a strong lye solution that can eat a feather when boiling hot.

2. Wash and inspect the dry corn, then add it to the boiling lye.

3. Once the hulls are removed and the eyes begin to pop out, remove the corn and place it in cold water.

4. Wash the corn in several waters to remove any remaining hulls.

5. Return the cleaned corn to a pot, leaving room for it to expand, and boil until done.

6. Add coarse sea salt to taste.

7. Serve in milk or fry in pork gravy.