Hominy and Corn Meal
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the hominy thoroughly.
Cook the hominy in boiling water with salt for about 30 minutes or until tender.
Cut and fry
Once cooked, let the hominy cool, then cut it into slices.
If desired, roll the slices in flour.
Fry the slices in drippings until browned on both sides.
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
- Starchy corn base that softens when cooked and holds its shape once cooled and sliced.
- Flour
- Forms a thin coating that helps the slices brown and crisp when fried.
The step that matters
Cook until tender. Hominy must soften fully during boiling. Undercooked kernels stay hard and tough, and they will not slice cleanly or fry to an even texture.
“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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