Hominy

Prairie Recipes

By Collette

A staple in Callie Mae’s diet was corn used in a variety of ways. One of the recipes Granny might have used was for hominy.

Hominy
5 quarts of corn, shelled yellow or white kernels
5 ounces lye
6 quarts of water
Place the three ingredients in a stone jar and cover for 15-20 hours or until kernels swell, split and can be removed. Near the end of the time stir and skim off the loosened hulls until all the hulls are removed. Drain the lye water from the corn and discard. Wash several times with cold water to remove the lye. Place corn (free of hulls) in large kettle with enough water to cover and bring to a boil; change the water 2 or 3 times and bring to a boil each time, and continue to boil until tender. Hominy may be prepared for meals immediately, stored in cans or dried.

Pioneers learned hominy could be prepared, dried and stored for trips west across the prairies. Dried hominy was often ground into a meal and used in the side dish, grits. The lye used in the preparation of the kernels was collected from the hardwood ashes from fireplaces or campfires. The ashes were placed in a cloth bag. Water dripped through the bag and was collected. This caustic solution was the lye. Grits could be made from the hominy, used in place of potatoes, and could be eaten every meal.

 Hominy Grits

1 cup hominy ground into meal                          ½ cup butter*
4 cups boiling water                                             1 teaspoon salt

Cook grits in boing water with salt in saucepan until thick. Remove from heat and add butter.

*Many ingredients may be added to enhance the flavor such as cream, cheeses, dried herbs, finely chopped vegetables, sugar or flavorings of your choice.