Hominy is a food product created by a specific chemical process called nixtamalization, not a variety of corn itself. This process involves treating dried maize kernels with an alkaline solution, traditionally limewater or wood ash lye. The goal is to remove the tough outer hull (pericarp) and alter the grain’s chemical structure to improve nutritional availability, flavor, and texture. This article guides you through cultivating the correct type of corn and performing the necessary processing steps to make hominy.
Selecting the Right Variety of Maize
The success of homemade hominy begins with choosing the appropriate maize, as not all varieties are suitable for nixtamalization. Avoid sweet corn, which is harvested young, and popcorn, which is bred for expansion. The process requires field corn, specifically the dent corn variety (Zea mays indentata), or certain hard-kernelled flint corns.
Field corn possesses a high starch content and a dense, hard endosperm that allows it to withstand the cooking and soaking required during nixtamalization. Dent corn is characterized by a small indentation, or “dent,” that forms at the top of the kernel as it dries. Flint varieties, sometimes called “Indian corn,” are also commonly used for hominy due to their particularly hard, starchy composition. This hard structure prevents the kernels from dissolving into a paste during the alkaline treatment.
Planting and Field Maintenance
Growing field corn requires full sun exposure and a well-drained, fertile soil, ideally with a pH between 5.5 and 6.5. Since corn is a warm-season crop, planting should be delayed until the danger of frost has passed and the soil temperature has warmed to at least 60–65°F. Planting too early can lead to poor germination.
To ensure proper wind pollination, corn must be planted in blocks of at least three to five short rows rather than one single, long row. Seeds should be planted about 1 to 2 inches deep, spaced 9 to 12 inches apart, with rows separated by 30 to 36 inches. Corn is a heavy feeder, requiring high amounts of nitrogen to support its rapid growth.
Fertilizer should be applied in two stages: once at planting with a balanced formula, and again when the plants are about knee-high using a high-nitrogen side-dressing. Consistent moisture is important, with corn needing about 1 to 1.5 inches of water per week, especially during the flowering stage. Weeds and competing grasses must be controlled throughout the season, as they compete directly with the corn plants for nutrients.
Harvesting and Curing the Kernels
Unlike sweet corn, field corn is left on the stalk until it is fully mature and completely dried. This process typically takes about 90 to 120 days from planting, depending on the variety and local climate. The ears are ready for harvest when the husks have turned brown and dry, and the kernels are hard and cannot be easily dented.
The ideal moisture content for harvesting field corn intended for processing is around 15 to 20%. If the corn is still too wet, it must be cured further off the stalk to prevent mold and spoilage. Ears can be shucked and placed in a dry, well-ventilated area for several weeks to allow the moisture content to drop sufficiently.
The kernels should be shelled from the cobs only once they are completely dried, ensuring they are hard and free of excess moisture. Shelling premature or damp kernels can damage the grain and ruin the crop for nixtamalization. This final drying ensures the kernels will maintain their structure during the alkaline cooking process.
Turning Dried Corn into Hominy
The final step is nixtamalization, which chemically transforms the dried corn kernels into hominy. This involves cooking and soaking the kernels in a weak alkaline solution, typically made with food-grade calcium hydroxide, commonly called slaked lime or cal. The ratio often involves using about 0.5 to 1.5% lime based on the weight of the corn, mixed with water.
The kernels are boiled in this solution for a period, usually between 30 minutes and three hours, and then steeped off the heat for several hours, often overnight. The alkalinity of the solution (pH 11 to 12) helps dissolve the hemicellulose that binds the outer hull (pericarp) to the kernel. This action loosens the hull, allowing it to be easily removed.
After steeping, the corn, now called nixtamal, is drained and repeatedly rinsed under running water. Rubbing the kernels helps to remove the loosened hulls and any residual alkaline solution. The resulting whole kernel is hominy, which has an increased bioavailability of nutrients, notably niacin (Vitamin B3), and is ready to be used in stews or ground into masa dough.