Sweet Hominy
Ingredients
Directions
Prepare the corn
Grind the Indian corn until the grains are the size of rape seed.
Sift off the flour using a colander, shaking the grains out.
Wash the grains thoroughly.
Cook and serve
Combine 1 pint of grains with 2 pints of water in a pot.
Boil the mixture briskly for 20 minutes, skimming off any foam.
Pour off the water.
Steam the grains by the fire.
Serve warm, either plain or with treacle.
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
- Indian corn
- Forms the main body of the dish, with its starch setting into a soft, tender grain when cooked.
The step that matters
Boil the mixture briskly for 20 minutes, skimming off any foam. Vigorous boiling keeps the grains moving so they cook evenly, and skimming removes foam that would otherwise cling to the grains and cloud the cooking liquid.
“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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