Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 qt water
- 1 Tbsp food-grade lye
- 1 qt shelled corn
- 3 tsp salt
Directions
Put the water into a large kettle or saucepan, and stir in the lye.
Bring the water to a boil , and then add the corn. Let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger.
Remove from the stove, stir sufficiently to loosen the skins, and then remove them by washing the corn in a colander.
Cover the grains with cold water and return to the fire. When the water boils, pour it off. Repeat this process at least three times, so as to make sure that there is no trace of the lye. Allow the grains to cook in more water until they burst.
Season the corn with the salt, and while still hot put it into a jar or a crock and cover it tight until it is to be used. The water in which the hominy is cooked should remain on it.