• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Twentieth-Century Hominy

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 qt Dry shelled corn (either
  • -white or yellow is okay)
  • 2 tb Baking soda
  • 1 ts Salt

 Directions



Wash corn, add 2 qts. cold water and soda; cover and soak overnight. In
morning bring to boil (in enamel kettle) in the water in which corn soaked.
Cook three hours or until hulls loosen. Add more water if necessary. Drain
off water; wash corn in cold water, rubbing vigorously until hulls are
removed. Bring corn to a boil in 2 qts. cold water, drain. Repeat. Add 1
t. salt. Makes about 3 quarts.

Washing the hulls from the corn is very time consuming. Also do NOT add the
salt until the hominy is finished. (I did once and it was a disaster!) The
two notes in my cookbook beside this recipe are "very good!" and "lots of
trouble".

I'm not sure about the fat content, I realize that the corn itself does
contain some fat. Corine Netzer's Fat Counter lists canned hominy at .5 to
1 gram of fat per 1/2 cup for various brands. Sallie K.

FATFREE DIGEST V96 #103

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?