Title: To Hull Corn for Hominy
Categories: Vegetable Side Ethnic
Yield: 1 Quart?

1	qt	Shelled corn
2	qt	Cold water
2	tb	Soda

Wash corn thoroughly. Add soda and water and soak overnight. In the morning, bring to a boil in the same water in which corn has soaked. Cook for 3 hours or until hulls loosen. Add more water as necessary during the cooking process. Drain off water and wash corn in clear water, rubbing vigorously until all the hulls are removed. Bring to the boil again in clear water and drain off water. Boil again. Drain. Add salt, 1 teaspoon to each quart of hominy. Use an enamel kettle for cooking hominy; do not use aluminum.

from Mrs. Ella Rohrer, Wadsworth, Ohio in _The Mennonite Community Cookbook_ Eleventh printing, 1963 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

previous

next