Hominy ..how do you like to eat it and question?

[aftermidnite]

I love hominy but usually cook it in either a bit of butter or bacon grease and cook until most all the liquid is gone .

I was thinking about maybe trying it as a salad ..maybe a relish ?..

If you like hominy how do you like to fix it ?

[calliemoonbeam]

My grandma used to make her own hominy from scratch and then can it with onions and bell peppers and something red, not sure if it was tomato, pimiento, red pepper or what.  I don't know if she used any spice or anything in it other than salt, can't remember.  That was pretty good, but I haven't eaten hominy in years, kind of forgot about it to be honest until I saw someone else mention it on this board.  I may have to try it again.  

[bluejeans]

Have you made posole...?

[oldmania]

We eat a lot of hominy. I prefer Bush's White Hominy. I usually heat it in the Microwave, dip with slotted spoon, spray with I can't believe It's Not Butter, and add a little black pepper.

[grannyg]

Squash and Hominy Casserole

2 pounds yellow squash
2 cans of hominy, drained, I prefer the yellow hominy
1/2 pound sharp cheese, grated
1 can diced green chilies
1 1/2 cup sour cream
1 teaspoon salt
1 large onion, chopped
1/2 stick margarine ( I use butter)

Cook squash,onion, and butter slowly until tender with
1/2 cup water in skillet. Add remaining ingredients, except
only use 1/2 of the cheese. Pour into a baking dish and top
with the remaining cheese. Sprinkle with crushed Tostitos or
Doritos. Bake at 325 degrees about an hour.

[tenbusybees]

Hominy Casserole!

2 cans of hominy drained
1 big handful of shredded cheese
1 small can of choped green chilis, drained
1 small onion chopped
1 c. sour cream
salt and pepper

Mix everything but the cheese. Place in a buttered baking dish and top with the cheese. Bake @ 350F for 30 minutes.

[aftermidnite]

Apr 21, 2015 22:47:43 GMT bluejeans said:

Have you made posole...?

Going to look that up now..

I'm not much of one for casseroles but may just try the ones mentioned ..

I LOVE hominy so I will try any dish once at least ..

Thank You all for the replies !

[Deleted]

We make our own from our dried sweetcorn. We fry some bacon, crumble it up, cook hominy, very finely chopped onion and celery in a TBS of the grease until liquid becomes thick.

Oh, and lots of pepper....James

[Deleted]

Menudo.  Tripe and hominy soup.  Sounds sketchy, has a powerful smell cooking but once eaten, you are hooked.  In Texas, this was considered medicinal in nature....a cure for hangovers and soothing for an upset tummy. I know it sounds unappetizing yet it is delicious. White hominy is a must in this dish.

[Deleted]

I could google it, but I'd rather ask you: what is hominy???

[Deleted]

Hominy

2 Tablespoons of baking soda to 2 quarts of water for 1 quart of dry corn.
Add the baking soda to the water, bring to a boil while stirring to dissolve the baking soda. Then add the dry corn, stirring continuously to prevent sticking. Boil vigorously for 30 minutes, stirring occasionally. Then allow to stand for 20 minutes. Rinse off the baking soda solution with several changes of hot water. Follow with cold water rinses to cool for handling. It is very important to rinse the corn thoroughly.

Work hominy with hands under running water until the dark tips of kernels are loosened from the rest of the kernel. (When working the hulls to remove the dark tips, do so under running water in a colander so they have little contact with the remaining unshelled corn that still has baking soda solution on them.) Separate the tips from the corn by placing the corn in a coarse sieve and rinsing thoroughly.

Hot Pack

Cover the hominy with 1 inch water. Boil 5 minutes, change the water, repeat this process with clean water, 4 more times. In fresh water again, cook the rinsed kernels until the kernels are soft (30 to 45 minutes) and drain. Meanwhile boil water to be used when filling jars for canning. Fill the hot hominy into clean, hot jars, leaving 1 inch headspace. Do not shake or press down! Add ½ teaspoon canning salt to pints or 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with fresh boiling water. Remove air bubbles. Re-adjust headspace if necessary. Wipe jar rims. Adjust lids and process.

Process in Pressure Canner at 11 pounds pressure. Pints 60 minutes, Quarts 70 minutes.

....James

[tenbusybees]

Apr 23, 2015 2:28:05 GMT @stef said:

I could google it, but I'd rather ask you: what is hominy???

It's a corn product...basically the inside of of the kernal(?) after being processed with lye(?).  Dried and ground it's grits.  Ground powder fine it is masa, what corn tortillas are made with.

[aftermidnite]

It is fluffy and substantial at the same time ..

Not small like a corn ..

I love when it has all the liquid cooked out and becomes thickish almost like a gravy ..

I don't describe things very well ...

[Bear Foot Farm]

It's also more nutritious than plain corn because the process makes it more digestible.

Native Americans first made it using wood ashes

[1shotwade]

Two things that never hit the plate. Pork & beans and hominy! Come in all sweaty from working outside in the summer. Nobody there cooking,grab a can of hominy,add salt and pepper and it's a meal cold,straight from the can and drink all the juice.It's full of electrolytes and perkes you up in an instant!

Wade

[farmchix]

I just drain, fry in bacon grease and tons of pepper.

So, now for the "real" question.....white or yellow hominy??

[Bear Foot Farm]

So, now for the "real" question.....white or yellow hominy??

Bush's White with lots of butter, salt and pepper

[paquebot]

Apr 23, 2015 2:28:05 GMT @stef said:

I could google it, but I'd rather ask you: what is hominy???

You'll find it on supermarket shelves.  Usually only white but I have seen yellow.  Buy a small can and eat it straight from the can like I often do.  You're either going to like it or not like it.  If you like it, as most do, then look for some caserole recipes to use it in.  Good stuff!

Martin

[ksfarmer]

Apr 25, 2015 16:59:09 GMT paquebot said:

Apr 23, 2015 2:28:05 GMT @stef said:

I could google it, but I'd rather ask you: what is hominy???

You'll find it on supermarket shelves.  Usually only white but I have seen yellow.  Buy a small can and eat it straight from the can like I often do.  You're either going to like it or not like it.  If you like it, as most do, then look for some caserole recipes to use it in.  Good stuff!

Martin

Just ate some for lunch, heated with a little butter.    This was yellow, seems more common than white here,   different distributors I suppose.    Tastes the same I think.    Good.

[gracielagata]

I love hominy too! I never thought to eat it in anything that wasn't a Mexican style/Posole based soup/stew, aside from the handfuls of it I sneak when I drain it. We eat chickpeas like candy in our house as well.

[calliemoonbeam]

I love posole and even like menudo, if I pick the tripe out, lol...it's a texture thing more than taste.  We also used to have the hominy casserole as a kid, had forgotten that too, doh!  My exes were both real picky eaters, and if they didn't like it we pretty much never had it, yeah just one of the many reasons I wasn't married to either very long, lol.  

My grandma was the one who made all these things and I only saw her when I spent summer and Christmas vacations with her until I was about 14 and then only about once or twice a year for the next 15 years before she died, so I had just kind of forgotten about a lot of good things over the years.  One thing I've never forgotten though was how she'd start cooking the minute "company" came (that included family for some reason)...and didn't stop until her 5' round oak table and sideboard didn't have room for one more thing on them before she'd sit down, lol.  Besides the standard dinner fare, there were always lots of pickles, relishes, chow chow, fruit dishes, salads, jellies, gravies, sauces, deviled eggs, and several different kinds of bread.  She said those things were "fillers", cheap things you could grow and make yourself for almost nothing to fill in when times were hard and the "standard" fare was expensive or hard to come by.  Of course, times were pretty good when I was there and there were usually half a dozen larrupin' desserts waiting on the sideboard too.  (looking for the piggie smilie, lol)  Sorry, I ramble when I talk about my grandma.  

That's one of the things I love about our boards, someone always remembers and posts about all good things eventually.  I've had my memory nudged several times on these new boards already, so thanks everyone!

[aftermidnite]

For a while around here I could only find the White Hominy (Bush's)
but in the last couple months we have also had the yellow show up..

I like either and do think the yellow made a good contrast for
my salad this time but the white would have looked just as good ..

I don't think there is a TASTE difference but do think that there
is a difference in the consistency of the end product when you
cook all the liquid out ..

The white seems to give a better
creamy rich "gravy" ..
a "stick to it" on each fluffy morsel
when you put it in the serving bowl ..
or on the fork as it travels to your mouth ..

[snoozy]

Here's a whole article in the Wall Street Journal on hominy...apparently it is in fashion...

www.wsj.com/articles/SB10001424127887323789704578446810909012462

[calliemoonbeam]

Well how about that?  Homesteaders actually at the forefront of "what's in"!  Whoda thunk it, lol??  

We always had yellow hominy when I was growing up, but I've had white hominy too and like them both.

[Deleted]

Van Camps used to have the best golden hominy, guess they no longer make it. Like pork and beans, I only see 1 kind now, very runny sauce, no tiny piece of flavored fat anymore either. Things change. For the better? Don't know, today it is good for you, tomorrow not so much, then hear, Oops, sorry we changed our minds again. Good thing about home made, as long as you can get the ingredients you can make it the same as grandma made it. We don't even try new things anymore, can't even seem to make all of Grandma and Moms' old recipes often enough to remember how, so many great memories.

Sweeties' Mom made like 7 meals, one for each day, meatloaf on Sunday....Her Dad was a picky eater, 1 thing, each totally seperate, couldn't touch. He was a meat and potatoes man. Only 1 casserole, tuna, peas and potato chips, on friday. Only vegetables were canned peas, frozen lima beans or mixed, canned peas and carrots. UHG....James

[Deleted]

I like grits better than "whole" hominy. But once in a while I fix it like my mother used to. Season and fry pork chops in a skillet, the good old bone-in chops that are like the pork version of a t-bone. When they are browned on both sides, put in a can (or two, depending how many chops) of white hominy, juice and all. Simmer covered for 20-30 minutes and the pork will be fall-apart tender and the hominy will pick up the pork flavor. I'm a one-trick pony with hominy, but at least it's a good trick.

[Cabin Fever]

Hominy? Sorry, not for this Norwegian Yankee. If I'm gonna eat something soaked in lye, it's going to be Lutefisk!

[calliemoonbeam]

I actually thought of you at the mention of lye in this thread CF, lol!  Of course, I've heard you mention it numerous times, but I remember one time you and WIHH were at some kind of get-together (maybe a vet dinner or something similar?) and one of you posted a picture of y'all and your plate with Lutefisk on it.  Can't say that I found the picture all that appetizing, but I'd give it a fair try before turning up my nose!  

[wally]

We make our own from yellow field corn. And we use the lye method. Butter salt and pepper.

[paquebot]

Checked our local WalMart and both white and yellow are available. They now have one less can of each. Wife doesn't have to worry about how to work them into the menu as I'll enjoy them right out of the can. I'm also Norwegian so the idea of consuming something prepared with lye comes naturally

Martin