Recipe: Hominy, Home Made

Here are two recipes I found on the Web.
This can be dangerous to make by a novice.
Personally, much as I like hominy, I'll buy mine in a can.
Good Luck!Making Home Made Hominy
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Hominy, simply, is hulled corn, whole, coarsly broken or ground into small pieces of about the same size. Sometimes hominy is called samp, especially when it is very coarse. Pearl hominy is whole grain hominy with the hulls removed by machinery. Lye hominy is whole grain hominy cooked in lye water. Granulated hominy is a ground form and hominy grits are broken grains. When I was a kid I had a girlfriend whose grandmother was a wounderful southern lady. They always had grits for breakfast, but they were served as a side dish to ham, eggs and biscuits, as a substitute for potatoes. Everyone eats them differently, but they are good with just butter and salt. Some people put their fried eggs on top, or homestyle gravy with biscuits and grits is another country type breakfast. The following recipe describes the lye method of removing the hulls.

1 qt. dry field corn
4 qt. water
1 oz. lye
Place in an enameled kettle and boil vigorously for 1/2 hour, then let stand for 20 minutes. Rinse several times with hot water, then rinse with cool water until you can handle the hominy to rub off the dark tips of the kernels. Float away the tips. Add water to cover hominy one-inch and boil 5 minutes.
Drain and repeat 4 times, then cook 1/2 hour or until kernels are tender.

Pack in 6 sterilized pint jars; add 1/4 teaspoon salt to each jar. Cover with boiling water; adjust lids and process in pressure canner, 240 degrees at 10 pounds pressure, 60 minutes. (If using quart jars, process 70 minutes.) This recipe will yield 6 pints of hominy.
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Making Old Fashioned Hominy

Hominy comes from an Indian word meaning "parched corn". To make hominy, first shuck ears of firm, dried corn. I like to use Hickory King corn for hominy. It makes very large, pure white kernals of hominy.

Take off the underdeveloped kernals from both ends of the ear of corn. Then shell by hand.

The next steps are best done out of doors and away from children. Be very careful handling the lye it can burn you badly and damage your eyes!
Put the kernals in an iron pot, preferably a dutch oven. Cover with cold water. Next add 1 1/2 tablespoons of lye to every gallon of corn. Now boil the corn and lye water until the husks separate from the kernals.

Dip the corn out of this pot and transfer it to another pot using a slotted spoon or other device. Wash and rinse it ten times in cold, clear water. Rinse til all the husks come off the corn kernals. Then rinse again 10 more times.

If you want to hurry the process along, you can pour the kernals out on a coarse meshed sieve and with rubber glove protected hands, rub the husks off the kernals.

When all the husks are removed, return to a clean iron pot and boil in water til tender.

Hominy can be eaten immediately or canned for the future. Try frying it in a little bacon drippings! Or it can be salted and eaten rather like raw peanuts! I like it best boiled and served with butter, salt and pepper.