HOMINY from Danny Corn

[@maggiereese1053]

My Grandma made hers outside over a fire in a huge cast iron kettle and the lye was also homemade from woodash. She was old school, born in 1891. It sure was good and made good grits when dried and ground too.

[@carolavant3778]

My grandmother learned to make hominy from her grandmother, a full-blood Tsalagi (Cherokee) woman. She taught me to make it with wood ashes lye. We used this hominy to make corn soup - really good with frybread!

[@DeepSouthHomestead]

Those are the recipes I have been looking at. AWESOME. Maybe you will share the soup and frybread recipe with me. [e-mail] Thanks

[@carolavant3778]

I'll be glad to share them with you! I'm at work now, but I'll get them out to you tonight or tomorrow.

[@countrieboyz2009]

Carol Avant I would love to see that recipe, as I am sure many would. Would you post it in the replys?

[@FlomatonFamous]

We were discussing how hominy is made a few weeks ago, I'm loving this video! Thanks for demonstrating it!

[@chrisb5391]

Did not know the process for making hominy. Thanks for sharing.

[@kirstenwhitworth8079]

Yum. I love hominy! My favorite way to use it is to make pozole - porky stew with hominy, chilies and vegetables. I've always used pickling lime (calcium hydrate) instead of lye.

[@cllnplmr]

Thanks for taking the time to research and teach us!

[@ritamaxwell1093]

Love hominy for breakfast with biscuits and gravy. My moma use to tell me how they made hominy when she was a young girl using lye.

[@charleymarcus4325]

Going to try this for sure

[@mamacamano7507]

Thank you so much for sharing this method! I am glad I could use baking soda. I will definitely try it!

[@justtrice4584]

This was interesting, I'm just learning about hominy. Thank you for sharing

[@glenokla2588]

Good morning Danny & Wanda! Thank you for the video!

[@mommadirt3557]

thanks for demonstrating how to use baking soda. I learned to make hominy with wood lye and later commercial lye. I'm going to have to try it with baking soda.

[@IngDebo]

So informative! I feel empowered and now know that field corn can be an integral part of my homestead/survival strategy. I love learning from you guys!

[@DeepSouthHomestead]

It was a staple for the Natives. We are showing the survival foods that can be grown and the different ways to prepare them. Thanks

[@texaschopper3091]

Wanda can you cook the kernals in a slow cooker or instapot to get the hominy?

[@ambercrombie789]

Very nice work.

[@Keiths1234]

Looks good thanks for sharing I didn't know that you can use Danny corn like that awesome job God bless

[@sandysledge6860]

Such a neat video. I love hominey.

[@ravenmoon1165]

Joined from living tradition. Ty

[@ruth9396]

yummy!!! I love Hominy soup!!

[@2redbird1]

Thank you so much for this. I love hominy & grits & have watched my Grandmother do this but I have never done it since. She used the lye & was very careful around me but she did it just as you described. Now I have to find some corn - a gallon will not be enough in my house. We eat grits every day.

[@mollysmith6055]

Wow, that is a long process! Thank you for showing it to those of us who have never seen it done.

[@kimcouch8285]

Never knew this was such a long process..ty for video

[@kaytandbluebear8411]

I'm glad to know about using baking soda instead of lye water. Seems a bit safer to me. Thank you so much Wanda!

[@maryjane-vx4dd]

Wood ash adds calcium

[@lottiefaith6935]

I love hominy. Thanks for the information. God Bless.

[@AngiesPantry58]

Wanda I just watched a video on making tortillas & it showed it starting from field corn.. I am going to have to try this. Thank you for sharing. :) He used pickling lime to make his corn soft to get the skins off from it .

[@papacap979]

I have made risotto substituting white hominy for the rice. It is quite good.

[@williambagley5415]

Fantastic! I'm from California and I've always loved corn meal mush. I didn't have grits until I was stationed in Virginia, Florida, Georgia, & North Carolina as a Marine Corps officer. Outstanding stuff! I didnt know that hominy was made. I love learning this stuff! Thank you...viewing from Bellflower, California, USA 😎🤠

[@maranda3764]

LOVE your new camera!! Looks SWEET!! Love you guys!!

[@karenlyle322]

I love hominy 😋

[@eirika2001]

I learn something everytime I watch your videos! thank you so much :-)

[@StringfieldRidgeFarm]

Awesome we love hominy we will have to try this.

[@Duncan1900Homestead]

Thank you so much for this recipe. I will definitely be trying this one. Hominy is one I always wanted to make, but was afraid of the lye. Looking forward to other recipes with the hominy.

[@ldlink3935]

Don't be afraid of the lye. The extreme alkaline water solution unlocks the nutrition from the corn and removes the outer shell. People have been using lye in this and other processes for thousands of years--YOU CAN TOO!!!

[@stevewages]

Thanks. I was making pozole and bought hominy (dried corn) in bulk without realizing it had to be de-shelled(?). As soon as I put the baking soda in, the skins turned yellow and started sliding off. You saved me a trip to the store!

[@frankyzee]

Really nice video! Thanks for sharing.

[@samfinn8397]

We LOVE hominy. Thanks again.

[@sambradley7831]

Thanks for the great video it will be very helpful. Have a great day.

[@yeshuaisthewaythetruthandt515]

Thanku

[@pamwalker7233]

Wanda thank you for this video.I was wondering how hominy was made.

[@50shadesofgreen]

thanks for sharing

[@lulaporter6080]

I had bought the lye to make hominy, but I didn't think about the fumes in the house. I've made lye soap inside and don't remember any fumes. My garden gave me about 3 cups of dried field corn. I add hominy t my green chili stew.

[@426superbee4]

I use baking soda brine over night to tenderize meats. Steaks, Pork Chops ect, the steaks and chops are so tender, juicy and full of flavor. The trick is? after the over night brine, Risens it off good. pat dry the steaks and chops > i like to use chicken broth, on chops, beef broth on steaks. Then them butter it, then your seasoning let set out 1 hour or more so it can suck up the seasonings Then there ready for the pit to smoke and grill

[@allthingsgood4083]

Oh wow, I didn't know about the boiling process before grinding the corn for use. I would have just ground as it came off the cob.

[@DeepSouthHomestead]

We do grind it straight from the cob to use. But if you want a flour that will stick together to make tortillas or flatbread, making hominy first and dehydrating helps.

[@maryjane-vx4dd]

Nixaafication releases more nutrition

[@lusnorthernhome3410]

You can use pickling lime

[@jamesdam3170]

Thanks for sharing, to reduce time, would you consider cooking the corn with baking powder in pressure cooker.

[@annayoder8257]

Love learning from you two. Never new you could dehydrate hominy and all it's uses. Thanks for sharing definitely going to be making me some.

[@TheKristenGibson]

Great video!

[@essemsween818]

Wanda, when you changed the water in the pot did you pour out the old and re-cover the Corn with hot water or cold that had to be brought back up to a slow simmer? also did you add fresh Baking Soda to it each time or only the first time? Do all the husks float to the top and separate easily? so you don't have to mess around with sieves and colanders? (I thought you were joking about dehydrating the Corn kernels, lol 😄) All this messing around to re-hydrate the dried field corn which you then DEhydrate? I thought for sure it was an April Fool kinda thing.

[@TheArby13]

I am guessing she cooked it and instead of canning it she decided to dehydrate it. Seems much simpler. If she canned it it can just be reheated and eaten but, if it is dehydrated she can cook it or grind it to a fine flour. I grind my own corn for tortillas and except for eating the hominy I follow pretty much the same routine as explained here.

[@seabasstian_5.119]

That process is called nixtamalization

[@gwddmt1]

what she is doing is not nixtamalization kzbin.info/www/bejne/inrWZJqghLWYrNk

[@slappy8941]

To nixtamalize or not to nixtamalize, that is the question!

[@Apollo440]

I was wondering if this can be ground with water and made into tortillas?

[@duncannok]

Not really you need calcium hydrochloride to make it correctly

[@KatMa664]

Do you put baking soda back in the pot each time you put it back to boil or only the first time?

[@stephaniehutchens5061]

What is the purpose of the baking soda?

[@DeepSouthHomestead]

To alkalinize the corn.

[@greendeane1]

Pickling lime is preferable. It makes more niacin available.

[@mikewurlitzer5217]

Very informative video. Have been developing a desire to shell/mill my own corn to flour like I am now doing for 100% whole wheat bread. However, after a couple of years reading about the loss of nutrients and fiber in AP flour vs Whole Wheat, can the same logic be applied to Hominy where the husk and germ are removed? At my advanced age, probably any nutritional loss is meaningless, however, for those who are younger is this an issue?

[@dennislock3415]

Does this process add sodium through the use of the baking soda and does it unlock the vitamins that the wood ash process does?

[@zaneymay]

do you add baking soda each time you changed the water?

[@russsherwood5978]

just subbed and thumbs-up, be blessed and safe

[@GuitarZombie]

What time do we eat?

[@rickyking433]

How long do you can it,pressure can?

[@kahonwes]

If you want to use wood ash in the summer, save some ash in sealed Mason Jars for the summer in the winter. Natives still use wood ash, because it tastes the best, my people been using wood ashes for hundreds of years...

[@alfwaibel4773]

Probably better to do this process during sunny weather and dehydrate them with the power of the sun.

[@dorindastravelingdreamachi7669]

Angie's pantry set me to your channel

[@starladoakwagonhollowhomes6555]

Hominy dehydrated is cornnuts right

[@rickyking433]

Water bath can?

[@ladyfortunaadams8836]

This northerner is wondering why you process corn into hominy instead of just cooking the cornmeal and corn. I love corn and cornmeal and have eaten lots of grits that I bought at the store. Are store bought grits actually hominy grits? Does this process make it more digestible? thanks. love all your videos.

[@etheltilton8999]

This process is called nixtamilation, and it releases the niacin in the corn, making the corn more nutritious. Amazing how many centuries ago, untaught people developed this process.

[@SpecialSoldier109]

Hominy also prevents niacin deficiency

[@gr8flb]

Don't they use lime juice in hasa? Lol - auto corrected to Gaza!

[@DeepSouthHomestead]

Yes, but so some lime has chemicals in it. Baking soda does the same thing and is safer. This is how we did it 25 years ago. Also many tutorials online using baking soda or lime.

[@miamedina8180]

Why not make menudo or posole?

[@TheArby13]

Hi. I have never eaten hominy. My folks may have tried to force feed it to me but I don't remember ever liking it. But, I love corn and my digestion does not like whole corn and I may be able to digest hominy better. Q: After the corn is nixtamalized and cooked down several times as you have shown, is the hominy soft, chewy, crunchy? How long should it be cooked before it can be eaten. Probably easiest to explain the chewiness of the hominy...know what I mean?Thanks. I like the video and hope I like the hominy.