Ancient Ingredient: Hominy

susan

Hominy was one of the very rare items my dad prepared for the family pantry — he'd much rather spend time tending the kitchen garden than preparing his harvest. But each year, he spent several days shucking dried corn, cleaning it, taking it through the nixtamalization process, and canning it. We ate it all winter; I didn't realize it wasn't a common side dish in most American households until I was grown. So when Chef Tenney Flynn started musing about writing a feature for me on the history of corn, and hominy, in southern cooking, I was all for it. His feature story appears in the January/February 2017 issue, on sale now; in a break with tradition, we've posted the story here on our website. Full-length features are usually reserved for our paying customers, so enjoy! And try some of the recipes.

Ancient Ingredient: Hominy
by Chef Tenney Flynn

susan's picture