A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). When the water evaporates add hot water; when done it may be eaten with cream, or allowed to become cold and warmed up in the frying pan, using a little butter to prevent burning.
Preserved exactly as written in the original source
Wash the hominy thoroughly in one or two waters
cover it with twice its depth of cold water and let it come to a boil slowly
If it be the large hominy, simmer six hours; if the small hominy, simmer two hours
When the water evaporates add hot water
when done it may be eaten with cream, or allowed to become cold and warmed up in the frying pan, using a little butter to prevent burning
Modern guidance to help you succeed with this vintage recipe
Long, slow simmering allows dried hominy kernels to fully rehydrate and soften through gradual water absorption. Adding hot water (rather than cold) maintains cooking temperature, preventing the kernels from toughening. The extended cooking time breaks down the treated corn's outer pericarp, making the starches accessible and creating a tender, creamy texture. Pan-frying leftover hominy in butter creates a golden crust through the Maillard reaction while crisping the exterior starches.
Cooked hominy can be prepared up to 4 days in advance. Let cool completely, then store in cooking liquid in an airtight container in the refrigerator. The hominy will continue to absorb moisture and become more tender. Drain before serving with cream or pan-frying.
Store cooked hominy in an airtight container with enough cooking liquid to keep kernels submerged for up to 5 days in the refrigerator. To reheat, warm gently in a saucepan with a splash of water or cream, or pan-fry in butter over medium heat until golden brown, about 5-7 minutes. Hominy can also be frozen for up to 3 months; thaw in refrigerator overnight before reheating.
AI-generated tips from Chef Cecil's culinary database
Cooked hominy can be prepared up to 4 days in advance. Let cool completely, then store in cooking liquid in an airtight container in the refrigerator. The hominy will continue to absorb moisture and become more tender. Drain before serving with cream or pan-frying.
Store cooked hominy in an airtight container with enough cooking liquid to keep kernels submerged for up to 5 days in the refrigerator. To reheat, warm gently in a saucepan with a splash of water or cream, or pan-fry in butter over medium heat until golden brown, about 5-7 minutes. Hominy can also be frozen for up to 3 months; thaw in refrigerator overnight before reheating.
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