To Hull Corn For Hominy Recipe
Yield: 1 Quart?Recipe by luhu.jp
Ingredients:
1 quart: Shelled corn,
2 quart: Cold water,
2 tbsp: Soda,
Directions:
Wash corn thoroughly. Add soda and water and soak overnight. In the
morning, bring to a boil in the same water in which corn has
soaked. Cook for 3 hours or until hulls loosen. Add more water as
necessary during the cooking process. Drain off water and wash corn in
clear water, rubbing vigorously until all
the hulls are removed. Bring to the boil again in clear water and
drain off water. Boil again. Drain. Add salt, 1 teaspoon to each
quart of hominy. Use an enamel kettle for cooking hominy; do not use
aluminum.
from Mrs. Ella Rohrer, Wadsworth, Ohio in _The Mennonite Community
Cookbook_ Eleventh printing, 1963 The Mennonite Community
Association ISBN 87883-0411 Typos by Jeff Pruett
Source from luhu.jp
morning, bring to a boil in the same water in which corn has
soaked. Cook for 3 hours or until hulls loosen. Add more water as
necessary during the cooking process. Drain off water and wash corn in
clear water, rubbing vigorously until all
the hulls are removed. Bring to the boil again in clear water and
drain off water. Boil again. Drain. Add salt, 1 teaspoon to each
quart of hominy. Use an enamel kettle for cooking hominy; do not use
aluminum.
from Mrs. Ella Rohrer, Wadsworth, Ohio in _The Mennonite Community
Cookbook_ Eleventh printing, 1963 The Mennonite Community
Association ISBN 87883-0411 Typos by Jeff Pruett
Source from luhu.jp