• 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


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

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.


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