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Hominy
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I have a recipe with hominy in it. What can I replace it with as no way will I find this here?
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you may find some help here
http://www.foodsubs.com/GrainCorn.html#hominy
hominy grits = grits = corn grits Notes: This Southern staple is made from hominy or plain corn that's been ground until it has the consistency of coarse sand. It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods. Varieties include quick-cooking grits and instant grits. Substitutes: polenta meal (This is corn that's often stone-ground, so that it retains the nutritious germ.) OR buckwheat grits OR barley grits
Dave.
http://www.foodsubs.com/GrainCorn.html#hominy
hominy grits = grits = corn grits Notes: This Southern staple is made from hominy or plain corn that's been ground until it has the consistency of coarse sand. It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods. Varieties include quick-cooking grits and instant grits. Substitutes: polenta meal (This is corn that's often stone-ground, so that it retains the nutritious germ.) OR buckwheat grits OR barley grits
Dave.
Should you be interested in making hominy, here's two recipes (Old Timey and More Modern) that my grandmother in the Southern U.S. used for years:
Ingredients:
2 qts. dry field corn
8 qts. water (Use Spring Water)
2 oz. lye
1/2 teas. salt to a pint jar
12 sterilized pint jars
Place corn,water, and lye in an enameled kettle and boil vigorously (best done outside because of the fumes) for 1/2 hour, then let stand for 20 minutes. Rinse several times with hot water (the rinsing is a very important process),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 for 5 minutes. Drain and repeat four times, then cook 1/2 hour, or until kernels are tender. Pack in jars to 1/2 " of top, add salt, cover with boiling water, adjust lids, and process in pressure canner, 60 minutes. This recipe will yield 12 pints of hominy.
Homemade Hominy-Modern
1 quart shelled corn
2 quarts water (Again, use Spring or other non-chlorinated water)
2 Tablespoons baking soda
Wash corn thoroughly,add soda and water and soak overnight. In the morning bring to a boil in the same water in which the corn was soaked. Cook for three hours or until hulls loosen. Add more water as necessary during cooking. Drain off water and wash corn in clear water rubbing vigorously until all hulls are removed. Bring to a boil in clear water and drain off water. Repeat again. Add 1 teasp. salt to each quart of hominy. Use an enamel or stainless steel kettle for cooking the corn.
You can use either yellow or white corn. You could even use pop corn, but the kernels are too small.
If you're in a bind for your recipe, you could use canned garbanzo beans...
Ingredients:
2 qts. dry field corn
8 qts. water (Use Spring Water)
2 oz. lye
1/2 teas. salt to a pint jar
12 sterilized pint jars
Place corn,water, and lye in an enameled kettle and boil vigorously (best done outside because of the fumes) for 1/2 hour, then let stand for 20 minutes. Rinse several times with hot water (the rinsing is a very important process),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 for 5 minutes. Drain and repeat four times, then cook 1/2 hour, or until kernels are tender. Pack in jars to 1/2 " of top, add salt, cover with boiling water, adjust lids, and process in pressure canner, 60 minutes. This recipe will yield 12 pints of hominy.
Homemade Hominy-Modern
1 quart shelled corn
2 quarts water (Again, use Spring or other non-chlorinated water)
2 Tablespoons baking soda
Wash corn thoroughly,add soda and water and soak overnight. In the morning bring to a boil in the same water in which the corn was soaked. Cook for three hours or until hulls loosen. Add more water as necessary during cooking. Drain off water and wash corn in clear water rubbing vigorously until all hulls are removed. Bring to a boil in clear water and drain off water. Repeat again. Add 1 teasp. salt to each quart of hominy. Use an enamel or stainless steel kettle for cooking the corn.
You can use either yellow or white corn. You could even use pop corn, but the kernels are too small.
If you're in a bind for your recipe, you could use canned garbanzo beans...
Many thanks for your answers. So webbo, polenta could be a replacement do you think? I can get that no problem. (Actually, the recipe even states a tin of hominy, my polenta comes dry in a bag!!) Well, nonomaybe I don't know if i feel upto making my own seeing Clanad's recipe! Thanks Clanad for that but there are things like; dry field corn, lye, best done outside because of the fumes, rub off the dark tips of the kernels, ...... which puts me off a bit. I realise now why it comes in tins over there!!!! Garbanzo beans it will be! unless polenta would do as I love that!
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