This article was published in 2015 in the journal Native South. Drawing on numerous ethnohistoric sources from the Eastern Woodlands, I outline the materials, steps, and aspects of sociality that compose the general native historic hominy foodway of the Eastern Woodlands (just like the title says!). This piece was intended to be a “starter piece” for research on the hominy foodway, introducing the idea of a widespread practice of nixtamalization among historic Indian groups in the south, as well as highlighting similarities between seemingly disparate maize-based practices. In it, I also introduce the idea of that the driving force behind the historic practice of nixtamalizing practices in the native hominy foodway was not nutritional, but instead perpetuated by a culturally-constructed taste for bitter foods. It’s a theme that pops up over and over again in my work, and the idea of culturally constructed taste features prominently in my classes as well.