Dad grew a patch of white corn to use in making hominy. The process is weird. After the corn is looked over for bad grains, it is shelled with a corn sheller and then it was washed and then soaked in lye water. This softens the grains some so that the outer hull slips off when they're swished around. Then they have to go thru several changes of water. The little hulls float to the top and can be disposed of. The first waters have to be pretty hot, and then gradually taper off to cold water and then ready to cook and season. Seems like we usually just used butter and ate it along with whatever.
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