Creamed Hominy
Ingredients
Directions
Prepare
Soak the ground hominy in warm water overnight.
Drain the hominy.
Cook
Place the drained hominy in a double boiler or a vessel set in a pot of boiling water.
Cover the hominy with boiling water.
Cook for five hours without stirring.
If more water is needed, add it cautiously while boiling hot.
Finish and serve
Do not salt until just before serving to prevent darkening.
Dress the hominy with rich cream instead of butter.
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
- Ground hominy
- Forms the thick, starchy body of the dish as it cooks slowly.
- Rich cream
- Adds fat and richness, giving the finished hominy a smooth, creamy texture.
The step that matters
Do not salt until just before serving. Salt added early can darken the hominy during the long cook, so it is held back until the end.
“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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