corn flour

Homemade Hominy

/ dr. rachel v. briggs / 1 Comment
close up, mexican posole, hulls removed, 3

Whole kernel, nixtamalized hominy.

Let us be clear–this post is about making your own nixtamalized hominy, your own boiled maize kernels that have been soaked in an alkaline substrate, which will not only make processing them easier, but will also enhance their flavor. If you simply want to soak your dried corn in water then grind/cook it, this is not the post for you. You may argue that this is hominy just the same, but I’m taking a historical perspective–for centuries, hominy was nixtamalized, maize and alkaline treatment married in a prolific foodway. This may not be the hominy you know, but this is the hominy you will soon learn to make if you keep reading. Continue reading →

Buying Specialty Corns

/ dr. rachel v. briggs / 4 Comments

Like most fruits and vegetables, there are hundreds of varieties of corn, each with its own peculiarities and nuances. However, I’ll bet that unlike apples or tomatoes, your local grocery store doesn’t carry several varieties. In fact, for most varieties of corn, you’ll have to grow it if you want to eat it.

What follows is not a list of all corns known, but instead specific varieties I’ve been able to source on the Internet. (Most generalized hominy or heirlooms corns, such as “white hominy corn” or “yellow cornmeal” are not included.) Some are from seed companies, where a pound may run $25 or more. Some, though, are more economical. Most of those listed under cornmeal are already ground, and to date, none indicate they were nixtamalized. Continue reading →