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SweetFeet

SweetFeet

Well-known Member
RBnSC'

Here's a pic and a link on hominy. It is basically treated/swelled up corn kernels. You can best see that it is corn on the kernel in the lower right corner of this picture.

It may be more south/western... learned of it when my sister lived in CO and learned to cook Mexican dishes and hominy.

Comes in a can by Bush Company. Quick side dish - just drain it and saute in a little butter with garlic and some black pepper. I usually don't salt it because the canned stuff is salty enough.
a96692.jpg

hominy is good stuff
 

I grew up on home-made hominy in Northeastern Ohio. My mother made it with the lye that she also used to make lye soap.

I love the stuff, but because it's corn it is pretty high in calories. I only eat it now as a rare treat. Ever see a skinny corn-fed pig?

Tom in TN
 
I like hominy, I'm about the only one I know of who does of my family and friends. There is a little place not far from home that has a fired chicken buffet with an awesome salad bar that usually has hominy on it, so once in awhile we go down there for dinner on a Sunday and I get my fix.
 
My grandma (from southeast Missouri) ate it all the time- she called it "hominy grits", and I didn't realize there was any difference between hominy and grits.

So when Mrs. and I were in Tennessee, we went to Shoney's (sp?) for breakfast, and a gal was re-filling a pan on the steam table with something that looked like white corn meal mush. I asked her what that was, and she replied with a big smile, "Them's grits, honey, where ya'll from?"
 
Mike (WA),

Thats funny!

We got started eating grits after my parents traveled down south a long time ago.
 
Erik KS farmer,

Yep, good stuff.

It is a super easy and quick side dish for your wife to make when she's in a hurry (a lot quicker than boiling potatos or pasta).
 
Tom TN,

LOL. Nope never saw a skinny corn-fed pig.

Right - we don't eat it too often. But with age we are both getting rounder anyway.
 
Angle Iron,
My sister sometimes cooks it in the "fryings" after cooking pork chops. That is pretty good too. Though I usually just do the butter.
 
As a youngster, and I am almost 71 now, I remember my mother making hominy. She would save the ashes from the wood stove and make the lye to soak it in. She would make a 10 gallon crock of it about every other year. Don't remember the whole process, but do remember going into the unheated back room in winter and dipping out a handful and eating it right out of the crock. I believe after it was soaked in the lye water that it was washes and then put in a brine solution, but memory fades from the exact process. I still buy a can now and then for myself.

Gene
 
Gene,

So did your mom keep it in the crock when it was done... or can it up in jars?

Friends of my parents used to make saurkraut...I think they canned it after it was "cured". But I have heard stores used to keep pickles and maybe even kraut in big open barrels a long time ago.
 
Love the stuff, both colors, my dad is 85 and wont eat yellow, says REAL hominy is white; think that is what my grandma always made. Like it with other vegetables and cornbread, think am gonna look in the pantry....
 
Amanda won't eat hominy, or liver n onions, beets or turnips. I blame it on her city girl roots. Fortunatley for me I'm a fair hand at the stove so when I get hungry and she's at work I whip up some of my favorites. I like to eat sliced beets or spinach right outta the can. :wink:
 
Thank You. I have seen it but never tried it. I am not a picky eater but the idea of some thing treated with lye is not helping. Will try some soon.
Ron
 
Ron
You already eat it. Ever hear of Hominy Grits. Hominy is ground up course and they call it grits. Grind it up fine and the call it Masa the stuff used to make corn tortillas, tamales, pupusas, arepas and many other Latin American dishes.

Quote;
Grits is a food of Native American origin common in the Southern United States and mainly eaten at breakfast. Modern grits is commonly made of alkali-treated corn known as hominy.
Grits
 
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