Creamed hominy

Creamed hominy

By
From
Deep South
Serves
4-6
Photographer
Andy Sewell

The word ‘hominy’ in the South can represent a couple of different items. In this instance, though, it is a dish composed of corn that has undergone nixtamalisation, or the process of treating corn with an alkali solution in order to remove the outer pelicure. By ‘nixtamalising’ the corn before cooking, you achieve a gelatinous texture in the kernels that is unique as well as desirably toothsome. The chemical reaction that takes place during this transformation is what lends the characteristic mineral aromas and flavour, comparable only to freshly made tortillas. Preparing corn in this way is a rewarding glimpse into the thousands of years’ reign this wild grass has had as a staple food among the inhabitants of the Americas. Hominy is a common ingredient in soups and stews, the most famous being the Mexican posole. I like to use it for a version of creamed corn during the winter months.

Ingredients

Quantity Ingredient
1.5 litres water
5g calcium hydroxide
250g hominy corn
720ml double cream
1/2 bunch coriander, chopped
lime juice
see method for ingredients
sea salt
freshly ground black pepper

Method

  1. Put the water and calcium hydroxide in a large pan and whisk until thoroughly mixed. Add the corn, bring to a simmer and cook, stirring often, for 15– 20 minutes, until the skin of the corn can be rubbed off between your fingers. Drain through a colander and rinse under cold water to wash away all the skin. Return to the pan and cover with fresh water. Season with salt and simmer until the hominy is soft and no longer starchy in the centre when you bite through. It should become slightly gelatinised – a result of the chemical reaction between the calcium hydroxide and the natural starches in the corn. Remove from the heat and leave to cool, then drain and rinse.
  2. Boil the cream until reduced by almost a third. Add the hominy and cook over a medium heat for 3–5 minutes, until it becomes glossy. Mix in the coriander, lime juice, hot pepper vinegar and salt and pepper to taste.
Tags:
American
Southern cooking
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