Hominy, simply, is hulled corn, whole, coarsly broken or ground into small pieces of about the same size. Sometimes hominy is called samp, especially when it is very coarse. Pearl hominy is whole grain hominy with the hulls removed by machinery. Lye hominy is whole grain hominy cooked in lye water. Granulated hominy is a ground form and hominy grits are broken grains. When I was a kid I had a girlfriend whose grandmother was a wounderful southern lady. They always had grits for breakfast, but they were served as a side dish to ham, eggs and biscuits, as a substitute for potatoes. Everyone eats them differently, but they are good with just butter and salt. Some people put their fried eggs on top, or homestyle gravy with biscuits and grits is another country type breakfast. The following recipe describes the lye method of removing the hulls.

• 1 qt. dry field corn
• 4 qt. water
• 1 oz. lye

Drain and repeat 4 times, then cook 1/2 hour or until kernels are tender.

Pack in 6 sterilized pint jars; add 1/4 teaspoon salt to each jar. Cover with boiling water; adjust lids and process in pressure canner, 240 degrees at 10 pounds pressure, 60 minutes. (If using quart jars, process 70 minutes.) This recipe will yield 6 pints of hominy.

Brandie

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Revised: 5 Feb 98