You’ll need about 1 quart of dry Hickory King white field corn for this. It’s hard to find, but seed catalogs that sell heirloom “dent” field corn will suggest varieties that are good for hominy or cornmeal. Next, you’ll need 1 lb. hardwood ashes. Martha says, “Oak is awfully good.” Make or find a muslin sack to put the ashes in. Cover corn with water in an enamel pan, throw in the tied-off muslin bag of ashes and cook a couple of hours. When you can pick up a kernel and the skin slips off, start the rinsing process. Pour the water out and rinse the corn several times in cold water. Cover corn with freshwater and cook 30 minutes, then rinse well. Repeat the rinse-cook-rinse process two or three more times until the cooking water is completely clear. The ashes are producing lye, so it’s very important to rinse-cook-rinse repeatedly to be sure all the lye’s out.
To serve, sauté the hominy in butter, add salt to taste and lots of fresh ground pepper.
—Take Two & Butter ‘Em While They’re Hot! written by Barbara Swell
I love hominy! Granny and Pap grew field corn just so they could make hominy. Instead of doing it the old-timey way Barbara describes they made it in a crockpot with baking soda.
Ruby Morrow, who I interviewed a few years back, said she would invite me when they make hominy again. I’m anxious to see the process and hope I get to go.
Today’s Thankful November giveaway is used copy of Take Two & Butter ‘Em While They’re Hot! written by Barbara Swell. To be entered in the giveaway leave a comment on this post. Giveaway ends November 13, 2026.
Last night’s video: Cast Iron Cooking Under Fall Leaves & Important Channel Updates.
Tipper
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