"Hunger is the best sauce in the world."--Cervantes

Lye Hominy Recipe

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This recipe for Lye Hominy, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 cups sweet flat corn (Dry)
2 oz concentrated lye
1 gallon boiling water

Directions:
Directions:
Dissolve 2 ounces of concentrated lye in a gallon of boiling water in an iron kettle. Drop corn into this solution and boil rapidly for 25-30 minutes. Drain and put into a pot of cold water. If possible wash it for 3-4 hours to remove all traces of lye. If this isn't possible, wash through about 15 changes of fresh water. After this place corn in a corn barrel churn or ice cream freezer and turn the churn for 10 minutes to remove hulls and black eyes. After removing the hulls place the corn in an enamel kettle,cover with clear boiling water and cook until tender. Wash again and remove any hulls or eyes that failed to come off in the churn. The hominy may now be seasoned for serving. Also wonderful for soups.

 

 

 

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