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This is easily made at home from any variety or white or yellow dent
or flint
corn. The kinds with fairly large kernels are easier
to hull that those with small kernels, and only clean, sound ears
should be used.
The hulls and
germs are loosened by steeping the
corn in a lye solution, rubbing
off the hulls, then washing out the lye, and finally boiling the
corn. Sometimes the kernels are boiled with the lye, but cold
soaking is also efficacious and gives what many consider a more
delicate flavor.
The Division of Cereal Investigations of the
Bureau of Plant Industry recommends the following method:
Dissolve 5 ounces of lye (sodium hydroxide or caustic soda) in 6
quarts of cold water. Stir in 5 quarts of
corn and let stand
15 hours. Wash thoroughly to remove the lye and the hulls;
rubbing the hominy in a cloth bag helps to take off the hulls.
When the washing is finished the hull and black tip should be off
and the kernel should look clean. The slight discoloration
which the lye causes may be removed by soaking the hominy
overnight in water to which a little salt has been added.
Cover with water to which 5 tablespoons of salt thoroughly cooked,
making sure that the hominy remains covered with water. Changing the water once or twice during the cooking will lessen
the taste of lye. Five quarts of corn will make from 15 to
20 quarts of lye hominy.
Source: "Corn and Its Uses As Food" -
USDA Farmers' Bulleting No. 1236
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