Hominy: A dissertation

Jason Sandford September 28, 2005

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

That’s what I got from this old codger at center this past weekend at Burnsville’s Old-Timey Festival when I investigated his boiling black kettle. A dissertation on hominy.

To be honest, I’ve heard of hominy. I know where Hominy Creek is (west Buncombe) and I know there’s an Upper Hominy and Lower Hominy community. But I never knew much about the mountain staple until I talked to this old feller. He’s 70, he told me.

Hominy is corn that has been processed in a special way – it is hulled corn with the germ removed and served either ground or whole. Ground up, it is grits. Hominy doesn’t hold a candle to grits, taste wise. But more on that in a minute. Here’s the process, according to the mountain man:

First, you’ve got to make some lye. You do that by burning some hardwood, then running water through the ashes to get a nice dark soup. You soak the corn in this concoction until the hull floats free. The corn must then be thoroughly washed.

Next, it’s time to boil. And boil. Lots of cooking time needed to soften up the corn. Then you’ve got your hominy.

Hominy is bland. Blah. Not so good. Grits are grand. Yum. Best with lots of melted cheese or a little honey.

Go for the grits.

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

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6 Comments

Weaverville Woman September 30, 2005

hominy is only useful for sticking up your nostrils and causing your brother to spit his milk out through his.

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syntax September 28, 2005

but… but… but… hominy with maple syrup is yummolicious!

i’m not a big grits fan. h can have mine. it’s a fair trade; she gives me her cole slaw.

shrimp and grits, on the other hand… [drool]

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Romani Heart September 28, 2005

There are some great Cherokee recipes using hominy online. I love the stuff, but you do have to “doctor it up” just a little. I love grits too, with runny eggs, all mixed up together.

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ddonald September 28, 2005

All in your perspective, I guess. I’m a big fan of hominy (at least the canned kind; I don’t think I’ve ever had “real” homemade hominy). Like grits, it’s bland as-is. But if you add a little salt and/or pepper, it’s the necter of the gods. For grits, either cheese or some butter and salt. That’s good eatin’.

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Dad September 28, 2005

I like mine with cheese too.

I’ve noticed an eating style for grits. With some people they like to take a bit of egg, a bit of breakfast meat, and a bit of grits all on the same forkfull. And, some just take the egg and grits together. The purists just eat the grits all down by themselves.

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Edgy Mama September 28, 2005

The lye part puts me off a bit. You know some of it has to stay in the soft part of the hominy.

Grits? The primary goal of all corn, other than to feed livestock,should be to aspire to become popcorn.

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