Hominy

Hominyis a food item produced from driedmaize(corn) kernels that have been treated with analkali, in a process callednixtamalization(nextamalliis theNahuatlword for "hominy"). "Lye hominy" is a type of hominy made withlye.
The process of nixtamalization has been fundamental toMesoamerican cuisinesince ancient times. Thelimeused to treat the maize can be obtained from several different materials. Among theLacandonMaya who inhabited the tropical lowland regions of easternChiapas, thecaustic powderwas obtained by toasting freshwater shells over a fire for several hours. In the highland areas of Chiapas and throughout much of theYucatán Peninsula,Belize Rivervalley andPetén Basin,limestonewas used to makeslaked limefor steeping the shelled kernels.TheMayaused nixtamal to produce beers that more resembledchichathanpulque. When bacteria were introduced to nixtamal it created a type ofsourdough.
The process of nixtamalization spread from Mesoamerica northwards through various indigenous tribes of North America. European settlers first encountered the dish in eastern North America, with the word hominy being ananglicizationof thePowhatanwordrokahamĕn.
Hominy became apoverty foodduring theGreat Depression in the United States. Because of this, there is still astigmaassociated with the dish, particularly among survivors of the Great Depression in theSouthern United States.
To make hominy,field corn(maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution oflye(potassium hydroxide) (which can be produced from water andwood ash) or slaked lime (calcium hydroxidefromlimestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolvehemicellulose, the major adhesive component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lyekills the seed'sgerm, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietarycalcium, the lye or lime reacts with the corn so that the nutrientniacincan be assimilated by the digestive tract.People consume hominy in intact kernels, grind it into sand-sized particles forgrits, or intoflour.
InMexicancooking, hominy is finely ground to makemasa(Spanish fordough). Fresh masa that has been dried and powdered is calledmasa secaormasa harina.  Some of the corn oil breaks down intoemulsifying agents(monoglyceridesanddiglycerides), and facilitates bonding the cornproteinsto each other. Thedivalentcalcium in lime acts as a cross-linking agent for protein andpolysaccharideacidicside chains.Cornmealfrom untreated ground corn cannot form a dough with the addition of water, but the chemical changes in masa (a.k.a.masa nixtamalera) make dough formation possible, fortortillasand other food.
In Mexican cuisine, people cook masa nixtamalera with water to make a thick,gruel-like beverage calledatole. When they make it with chocolate and sugar, it becomesatole de chocolate. Addinganiseandpiloncilloto this mix createschampurrado, a popular breakfast drink.
The English termhominyderives from thePowhatan languageword for prepared maize(cf.Chickahominy). Many otherindigenous Americancultures also made hominy, and integrated it into their diet.Cherokees, for example, made hominygritsby soaking corn in a weak lye solution produced byleachinghardwood ash with water, and then beating it with akanona(ᎧᏃᎾ), or corn beater.They used grits to make a traditional hominy soup (gvnohenv amagiiᎬᏃᎮᏅ ᎠᎹᎩᎢ) that they let ferment (gvwi sida amagiiᎬᏫ ᏏᏓ ᎠᎹᎩᎢ),cornbread,dumplings(digunviᏗᎫᏅᎢ),or, in post-contact times, fried withbaconandgreen onions.
Hominy recipes includepozole(a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes.  In Latin America there is a variety of dishes referred to asmote. Hominy can be ground coarsely for grits, or into a fine mash dough (masa) used extensively inLatin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known ascornmealorpolenta, though different from Italianpolenta) to make a sort of porridge with corn starch or flour to thicken the mixture andcondensed milk, vanilla, andnutmeg. In the Philippines, hominy (Tagalog:lagkitan) is the main component of dessertbinatog.
Rockihominy, a populartrailfood in the 19th and early 20th centuries, is dried corn, roasted to a golden brown, then ground to a very coarse meal, almost like hominygrits. Hominy is also used asanimal feed.
Canned hominy (drained) is composed of 83% water, 14%carbohydrates, 1%protein, and 1%fat(table). In a 100-gramserving, hominy provide 72caloriesand is a good source (10–19% of theDaily Value) ofzinc. Hominy also suppliesdietary fiber. Other nutrients are in low amounts (table).