Hominy and Corn Meal

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Servings: 3 Difficulty: Intermediate
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Traditional American preparation of dried corn kernels and meal
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This recipe outlines the preparation of hominy and corn meal, two principal varieties of field corn products. It details the process of removing the outer covering from whole corn to create hominy, which is high in food value and easily digested. The text also covers the grinding of corn into meal for use in various dishes, emphasizing the economic and nutritional benefits of these staples.

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Hominy and Corn Meal

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 2709.0

Description

This recipe outlines the preparation of hominy and corn meal, two principal varieties of field corn products. It details the process of removing the outer covering from whole corn to create hominy, which is high in food value and easily digested. The text also covers the grinding of corn into meal for use in various dishes, emphasizing the economic and nutritional benefits of these staples.

Ingredients

Directions

  1. Hominy is whole corn from which the outside covering has been removed. This process increases its food value and makes it easier to digest.
  2. Dry hominy requires long cooking to make it palatable. It can be purchased dry by the pound or as a canned food, but preparing it at home is often less expensive.
  3. Corn meal is produced by grinding corn from which the covering has been removed. It is made from both white and yellow corn and is ground to varying fineness depending on the locality.
  4. Corn meal should be included in the diet of every economical family, as it yields a large quantity of food at a moderately low cost.
  5. When prepared well, corn meal is very palatable, especially when eaten with milk or cream. It is particularly desirable for children, especially for the evening meal, due to its food value and easy digestibility.
  6. Recipes are provided for preparing hominy in the home, for dishes in which hominy forms the principal part, and for dishes in which corn meal is used.
  7. To get the best results and become thoroughly familiar with the cooking processes involved, it is recommended that each recipe be worked out in detail.
  8. Hominy serves as a foundation from which many satisfactory dishes can be made, as it is high in food value and reasonable in cost.
  9. This cereal can be used in so many ways that it is advisable to prepare enough at one time to meet the demands of several meals.
  10. The following recipe for making hominy should provide 3 quarts of this cereal. Quantities may be increased or decreased to meet the requirements of the household.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 2709.0kcal
% Daily Value *
Total Fat 44.1g68%
Saturated Fat 6.3g32%
Cholesterol 0.0mg0%
Sodium 472.5mg20%
Total Carbohydrate 598.5g200%
Dietary Fiber 75.6g303%
Sugars 100.8g
Protein 107.1g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hominy, corn meal, field corn, american, vegetarian, side dish, grain, cereal, cooking, traditional
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