Hominy: How Dried Corn Is Transformed Through Nixtamalization

Hominy: How Dried Corn Is Transformed Through Nixtamalization

Hominy begins with dried field corn, but the finished kernels are very different from ordinary dried corn. The change happens through nixtamalization, a traditional process in which dried corn is cooked and steeped in an alkaline solution, commonly made with food-grade calcium hydroxide, also called pickling lime.

During this process, the outer layer of the kernel, called the pericarp, loosens. The corn also absorbs water and calcium and develops the texture and flavor associated with hominy and masa.

Once prepared, hominy can be eaten whole, added to soups and stews, or processed further into foods such as masa and hominy grits.

Hominy vs. Grits: What Is the Difference?

Hominy is whole dried corn that has gone through nixtamalization. The kernels become larger, softer, and easier to process.

Hominy grits are made by grinding prepared hominy into coarse particles and cooking them with liquid. It is worth making this distinction because not every type of grits is made from hominy. Some grits are produced directly from dried corn without nixtamalization.

If you are learning how to make hominy and grits at home, think of hominy as the prepared corn and hominy grits as one of the foods you can make from it.

Why Make Hominy at Home?

Making hominy at home gives you more control over the corn you use and lets you experience a traditional method of preparing dried corn. It can also be useful for gardeners who grow and dry field corn for cooking.

Because nixtamalization involves an alkaline ingredient, however, it is important to follow a tested, food-science-based recipe for exact ingredient amounts, cooking times, and handling directions. Do not substitute construction lime, agricultural lime, or other non-food-grade lime products for food-grade calcium hydroxide.

What Type of Corn Is Used for Hominy?

Hominy is normally prepared from mature, dried field corn rather than fresh sweet corn. Field corn is allowed to mature and dry until the kernels become hard.

Dent and other dry corn types are commonly associated with alkaline corn processing. USDA Agricultural Research Service research also identifies dent corn as an important type of corn used in commercial nixtamalized foods.

If you want to grow corn for drying and later kitchen use, explore our field and dry corn seeds. You can also learn more about growing dry corn for cornmeal or hominy.

Selecting Ingredients for Homemade Hominy

Choosing the Corn

Start with clean, mature, thoroughly dried corn intended for food use. The kernels should be free from visible mold, insect damage, and other signs of spoilage.

Different corn varieties can behave differently during alkaline cooking. Kernel hardness, moisture, starch, and other characteristics can affect how the corn responds to nixtamalization, so cooking performance may vary from one variety to another.

For that reason, a specific corn variety should not be described as ideal for hominy unless that use has been confirmed for that product.

Choosing the Alkaline Ingredient

Traditional nixtamalization commonly uses calcium hydroxide, Ca(OH)₂, to create an alkaline cooking solution. For home food preparation, use only calcium hydroxide that is clearly labeled for food use, such as food-grade pickling lime, when following a tested recipe that calls for it.

This article does not provide instructions for preparing hominy with lye. It also does not provide a lime concentration because the amount of calcium hydroxide, water, corn, cooking time, and steeping time should come from a tested preparation method rather than being estimated.

What Is Nixtamalization?

Nixtamalization is the traditional alkaline cooking and steeping of corn. Nebraska Extension describes the process as cooking corn in a lime solution made with calcium hydroxide. The alkaline treatment helps loosen and remove the pericarp, softens the kernel structure, and allows water and calcium to move into the kernel.

After cooking, the corn is traditionally steeped and then washed. The cooking and steeping liquid is discarded, and washing helps remove loosened pieces of the pericarp and excess calcium.

Nixtamalization also changes the nutritional properties of corn. Research summarized by Nebraska Extension reports that calcium increases during processing and that niacin becomes more nutritionally available. These changes are more specific and accurate than describing hominy broadly as having a higher overall nutrient content.

How to Make Hominy: The Six Main Stages

The following steps describe the general sequence supported by food-science sources. For actual home preparation, follow a tested recipe for the exact amounts of corn, water, food-grade calcium hydroxide, cooking conditions, and steeping time.

1. Select and clean the dried corn. Start with mature, food-quality dried corn. Sort through the kernels and remove debris, damaged kernels, and any corn showing signs of mold or spoilage.

2. Prepare the alkaline cooking solution according to a tested recipe. When the recipe specifies calcium hydroxide, use only food-grade calcium hydroxide or food-grade pickling lime. Follow the recipe's measurements instead of estimating the concentration.

3. Cook the corn in the alkaline solution. Heating the corn in the alkaline solution begins to soften the kernels and loosen the outer pericarp.

4. Allow the corn to steep as directed. Traditional nixtamalization includes a steeping period after alkaline cooking. The exact duration depends on the validated method being followed.

5. Drain and wash the corn thoroughly. Discard the cooking and steeping liquid. Wash the kernels to remove loosened pericarp and excess calcium from their surfaces.

6. Cook or process the prepared hominy for its intended use. The washed nixtamal can be further cooked and used whole in dishes such as soups and stews, or processed into other corn foods.

Turning Hominy Into Grits

What Are Hominy Grits?

Hominy grits are made from hominy that has been dried and ground into coarse pieces. The ground corn can then be cooked with liquid until tender.

Grinding size affects the final texture. A coarse grind generally produces more noticeable corn texture, while a finer grind cooks into a smoother dish.

Grinding Hominy

Dried hominy can be ground using equipment designed for dry grains. Depending on the equipment, this may include a grain mill or another grinder suitable for hard, dry corn.

The goal for hominy grits is a coarse meal rather than a fine flour.

Cooking Hominy Grits

Cooking time varies with the size of the grind and how the grits were processed. Rather than relying on one cooking time for every batch, cook the grits according to the directions for your particular grind and continue until they reach the texture you prefer.

Grits may be served simply or combined with ingredients such as cheese, herbs, garlic, or other seasonings.

Other Ways to Use Hominy

Nixtamalized corn has been used for many foods throughout the Americas. After processing, it can be eaten whole or ground for other preparations.

Pozole and Soups

Whole hominy is especially well known as an ingredient in pozole. Its firm but tender kernels also work well in other soups and stews.

Masa

Freshly prepared nixtamal can be ground into masa, the corn dough used for foods such as tortillas and tamales.

The masa-making process requires a finer grind and a different final texture than hominy grits.

Side Dishes

Cooked hominy can also be served as a simple side dish or combined with vegetables, beans, herbs, chiles, and other ingredients.

Hominy Grits

Dried and coarsely ground hominy can be cooked into hominy grits. The finished dish can be served at breakfast or alongside savory meals.

Nutrition and Nixtamalization

How Nixtamalization Changes Corn

Nixtamalization does more than soften corn. The alkaline treatment produces measurable changes in the kernel.

Nebraska Extension reports that the process increases the calcium content of the corn, makes niacin more available, and can reduce phytic acid. USDA Agricultural Research Service studies have also documented substantial increases in calcium under tested nixtamalization conditions.

The exact nutrient content of the finished food depends on the corn variety, processing method, washing, and preparation. For that reason, it is more accurate to discuss these specific changes than to describe all hominy as generally “more nutritious” or “protein-rich.”

Is Hominy Gluten-Free?

Corn itself does not contain the gluten proteins found in wheat, barley, and rye. The National Institute of Diabetes and Digestive and Kidney Diseases lists corn among foods that can be part of a gluten-free diet.

However, a finished hominy or grits product should not automatically be described as safe for every person who must strictly avoid gluten. Packaged products can include other ingredients or encounter cross-contact during manufacturing. People with celiac disease or another medical need to avoid gluten should check the ingredient list and gluten-free labeling of the specific product they use.

Storing Hominy and Grits

Freshly Prepared Hominy

Fresh hominy is a moist, cooked food. If it is not being used immediately, cool it promptly and store it under refrigeration or freeze it for longer storage.

This article does not recommend shelf-storing homemade hominy unless you are following a tested preservation procedure specifically developed for that purpose.

Cooked Grits

Cooked grits should also be cooled and refrigerated promptly. When reheating, adding a small amount of water or other cooking liquid can help loosen the texture as the grits warm.

Conclusion

Learning how to make hominy begins with understanding nixtamalization. This traditional process uses alkaline cooking, commonly with food-grade calcium hydroxide, followed by steeping and thorough washing. The treatment loosens the corn's outer pericarp, softens the kernels, adds calcium, and makes niacin more available.

Once prepared, hominy can be used whole in dishes such as pozole and other soups or processed further into masa and hominy grits.

The most important part of making hominy at home is following a tested food-science-based procedure for the exact calcium hydroxide concentration, cooking time, and steeping conditions. Avoid substituting unverified alkaline ingredients or relying on estimated measurements.

If you want to start with corn in the garden, browse Grow Organic's field and dry corn seeds and read our guide to growing dry corn for cornmeal or hominy.

FAQs About Hominy and Nixtamalization