Great Hominy No. 1
Ingredients
Directions
Prepare
Shell the good grains from the corn.
Place the grains in a large wooden mortar.
Pour boiling water over the corn to cover it.
Loosen and clean
Use a wooden pestle to rub the corn up and down in the water until the husks are loose.
Transfer the corn to a shallow tray and winnow out the husks.
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
- White hominy corn
- Provides the main starchy base of the dish once its husks are removed.
- Boiling water
- Softens the husks so they loosen from the grains during rubbing.
The step that matters
Rubbing the corn in the water with the pestle. Rubbing must be firm enough to loosen the husks but gentle enough to keep the grains intact. Hot water helps the husks loosen, so the grains can be separated from them without being crushed.
“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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