Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for "hominy"). "Lye hominy" is a type of hominy made with lye.[1]
This section needs expansion. You can help by adding to it. (May 2020)
The process of nixtamalization has been fundamental to Mesoamerican cuisine since ancient times. The lime used to treat the maize can be obtained from several different materials. Among the Lacandon Maya who inhabited the tropical lowland regions of eastern Chiapas, the caustic powder was obtained by toasting freshwater shells over a fire for several hours. In the highland areas of Chiapas and throughout much of the Yucatán Peninsula, Belize River valley and Petén Basin, limestone was used to make slaked lime for steeping the shelled kernels.[2] The Maya used nixtamal to produce beers that more resembled chicha than pulque. When bacteria were introduced to nixtamal it created a type of sourdough.[3]
Production
To make hominy, field corn (maize) grain is dried, and then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose, the major adhesive component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye[4] kills the seed's germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lye or lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.[5] People consume hominy in intact kernels, grind it into sand-sized particles for grits, or into flour.
In Mexican cooking, hominy is finely ground to make masa (Spanish for dough). Fresh masa that has been dried and powdered is called masa seca or masa harina. Some of the corn oil breaks down into emulsifying agents (monoglycerides and diglycerides), and facilitates bonding the corn proteins to each other. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharideacidic side chains. Cornmeal from untreated ground corn cannot form a dough with the addition of water, but the chemical changes in masa (aka masa nixtamalera) make dough formation possible, for tortillas and other food.
Previously, consuming untreated corn was thought to cause pellagra (niacin deficiency)—either from the corn itself or some infectious element in untreated corn. However, further advancements showed that it is a correlational, not causal, relationship[citation needed]. In the 1700s and 1800s, areas that depended highly on corn as a diet staple were more likely to have pellagra. This is because humans cannot absorb niacin in untreated corn. The nixtamalization process frees niacin into a state where the intestines can absorb it. This was discovered primarily by exploring why Mexican people who depended on maize did not develop pellagra. One reason was that Mayans treated corn in an alkaline solution to soften it, in the process now called nixtamalization,[6] or used limestone to grind the corn. The earliest known use of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500–1200 BC.
Recipes
In Mexican cuisine, people cook masa nixtamalera with water and milk to make a thick, gruel-like beverage called atole. When they make it with chocolate and sugar, it becomes atole de chocolate. Adding anise and piloncillo to this mix creates champurrado, a popular breakfast drink.
The English term hominy derives from the Powhatan language word for prepared maize[7] (cf. Chickahominy). Many other indigenous American cultures also made hominy, and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution produced by leaching hardwood ash with water, and then beating it with a kanona (ᎧᏃᎾ), or corn beater.[8] They used grits to make a traditional hominy soup (gvnohenv amagiiᎬᏃᎮᏅ ᎠᎹᎩᎢ) that they let ferment (gvwi sida amagiiᎬᏫ ᏏᏓ ᎠᎹᎩᎢ),[9]cornbread, dumplings (digunviᏗᎫᏅᎢ),[10] or, in post-contact times, fried with bacon and green onions.
Hominy recipes include pozole (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 are a variety of dishes referred to as mote. Hominy can be ground coarsely for grits, or into a fine mash dough (masa) used extensively in Latin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta, though different from Italian polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg.
Rockihominy, a popular trail food in the 19th and early 20th centuries, is dried corn, roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy is also used as animal feed.[11]
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central
Canned hominy (drained) is composed of 83% water, 14% carbohydrates, 1% protein, and 1% fat (table). In a 100-gram serving, hominy provide 72 calories and only is a good source (10–19% of the Daily Value) of zinc. Hominy also supplies dietary fiber. Other nutrients are in low amounts (table).[12]
See also
Wikibooks Cookbook has a recipe/module on
Hominy recipe
Look up hominy in Wiktionary, the free dictionary.
^Fussell, Betty Harper (2004). The Story of Corn. University of New Mexico Press. p. 19. ISBN9780826335920. Retrieved 25 July 2019.
^Cheetham, David. Corn, Colanders, and Cooking: Early Maize Processing in the Maya Lowlands and Its Implications. Springer-Verlag. p. 346.
^Jeffrey M. Pilcher. Maize and the Making of Mexico. p. 30.
^Thigpen, Susan (October 1983). "Hominy – Mountain Recipe". The Mountain Laurel. Retrieved 17 November 2013.
^Fussell, Betty H. (1992). The Story of Corn. UNM Press. p. 204. ISBN9780826335920.
^Carpenter, KJ (1983). "The relationship of pellagra to corn and the low availability of niacin in cereals". Experientia. Supplementum. 44 (44): 197–222. doi:10.1007/978-3-0348-6540-1_12. ISBN978-3-0348-6542-5. PMID 6357846.
^Galiano, Amanda. "Southern Slang: G-P". About.com. Retrieved 17 November 2013.
^. Native Way Cookbook. Wisdom Keepers, Inc. Archived from the original on 26 April 2009. Retrieved 17 November 2013.
^. Native Way Cookbook. Wisdom Keepers, Inc. Archived from the original on June 26, 2009. Retrieved 17 November 2013.
^. Native Way Cookbook. Wisdom Keepers, Inc. Archived from the original on 2 November 2000. Retrieved 17 November 2013.
^contributor, Jo Marshall Relish Magazine. "Hominy an early gift from Native Americans to Europeans". Corvallis Gazette Times. Retrieved 2021-02-28. {{cite web}}: |last= has generic name (help)
^"Hominy, canned, white". usda.gov. Retrieved 16 September 2022.
February 01, 2023
hominy, other, uses, disambiguation, spanish, maíz, molido, literally, meaning, milled, corn, food, produced, from, dried, maize, corn, kernels, that, have, been, treated, with, alkali, process, called, nixtamalization, nextamalli, nahuatl, word, hominy, homin. For other uses see Hominy disambiguation Hominy Spanish maiz molido literally meaning milled corn is a food produced from dried maize corn kernels that have been treated with an alkali in a process called nixtamalization nextamalli is the Nahuatl word for hominy Lye hominy is a type of hominy made with lye 1 HominyA bowl of cooked hominyPlace of originMesoamericaRegion or stateAmericasIngredients generally usedDried maize corn kernelsDried uncooked form of hominy US quarter and Mexican one peso coins pictured for scale This article contains Cherokee syllabic characters Without proper rendering support you may see question marks boxes or other symbols instead of Cherokee syllabics Contents 1 History 2 Production 3 Recipes 4 Nutrition 5 See also 6 ReferencesHistory EditThis section needs expansion You can help by adding to it May 2020 The process of nixtamalization has been fundamental to Mesoamerican cuisine since ancient times The lime used to treat the maize can be obtained from several different materials Among the Lacandon Maya who inhabited the tropical lowland regions of eastern Chiapas the caustic powder was obtained by toasting freshwater shells over a fire for several hours In the highland areas of Chiapas and throughout much of the Yucatan Peninsula Belize River valley and Peten Basin limestone was used to make slaked lime for steeping the shelled kernels 2 The Maya used nixtamal to produce beers that more resembled chicha than pulque When bacteria were introduced to nixtamal it created a type of sourdough 3 Production EditTo make hominy field corn maize grain is dried and then treated by soaking and cooking the mature hard grain in a dilute solution of lye potassium hydroxide which can be produced from water and wood ash or of slaked lime calcium hydroxide from limestone The maize is then washed thoroughly to remove the bitter flavor of the lye or lime Alkalinity helps dissolve hemicellulose the major adhesive component of the maize cell walls loosens the hulls from the kernels and softens the corn Also soaking the corn in lye 4 kills the seed s germ which keeps it from sprouting while in storage Finally in addition to providing a source of dietary calcium the lye or lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract 5 People consume hominy in intact kernels grind it into sand sized particles for grits or into flour In Mexican cooking hominy is finely ground to make masa Spanish for dough Fresh masa that has been dried and powdered is called masa seca or masa harina Some of the corn oil breaks down into emulsifying agents monoglycerides and diglycerides and facilitates bonding the corn proteins to each other The divalent calcium in lime acts as a cross linking agent for protein and polysaccharide acidic side chains Cornmeal from untreated ground corn cannot form a dough with the addition of water but the chemical changes in masa aka masa nixtamalera make dough formation possible for tortillas and other food Previously consuming untreated corn was thought to cause pellagra niacin deficiency either from the corn itself or some infectious element in untreated corn However further advancements showed that it is a correlational not causal relationship citation needed In the 1700s and 1800s areas that depended highly on corn as a diet staple were more likely to have pellagra This is because humans cannot absorb niacin in untreated corn The nixtamalization process frees niacin into a state where the intestines can absorb it This was discovered primarily by exploring why Mexican people who depended on maize did not develop pellagra One reason was that Mayans treated corn in an alkaline solution to soften it in the process now called nixtamalization 6 or used limestone to grind the corn The earliest known use of nixtamalization was in what is present day southern Mexico and Guatemala around 1500 1200 BC Recipes EditIn Mexican cuisine people cook masa nixtamalera with water and milk to make a thick gruel like beverage called atole When they make it with chocolate and sugar it becomes atole de chocolate Adding anise and piloncillo to this mix creates champurrado a popular breakfast drink The English term hominy derives from the Powhatan language word for prepared maize 7 cf Chickahominy Many other indigenous American cultures also made hominy and integrated it into their diet Cherokees for example made hominy grits by soaking corn in a weak lye solution produced by leaching hardwood ash with water and then beating it with a kanona ᎧᏃᎾ or corn beater 8 They used grits to make a traditional hominy soup gvnohenv amagii ᎬᏃᎮᏅ ᎠᎹᎩᎢ that they let ferment gvwi sida amagii ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ 9 cornbread dumplings digunvi ᏗᎫᏅᎢ 10 or in post contact times fried with bacon and green onions Hominy recipes include pozole 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 are a variety of dishes referred to as mote Hominy can be ground coarsely for grits or into a fine mash dough masa used extensively in Latin American cuisine Many islands in the West Indies notably Jamaica also use hominy known as cornmeal or polenta though different from Italian polenta to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk vanilla and nutmeg Rockihominy a popular trail food in the 19th and early 20th centuries is dried corn roasted to a golden brown then ground to a very coarse meal almost like hominy grits Hominy is also used as animal feed 11 Nutrition EditHominy white cannedNutritional value per 100 g 3 5 oz Energy72 kJ 17 kcal Carbohydrates14 3 gSugars1 51 gDietary fiber2 5 gFat0 88 gProtein1 48 gVitaminsQuantity DV Thiamine B1 0 0 003 mgRiboflavin B2 1 0 006 mgNiacin B3 0 0 033 mgPantothenic acid B5 3 0 154 mgFolate B9 0 1 mgCholine1 3 1 mgVitamin C0 0 3 mgMineralsQuantity DV Calcium1 10 mgCopper2 0 03 mgIron5 0 62 mgMagnesium5 16 mgManganese3 0 07 mgPhosphorus5 35 mgPotassium1 35 mgZinc11 1 05 mgOther constituentsQuantityWater82 5 gLink to USDA Database entryUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData CentralCanned hominy drained is composed of 83 water 14 carbohydrates 1 protein and 1 fat table In a 100 gram serving hominy provide 72 calories and only is a good source 10 19 of the Daily Value of zinc Hominy also supplies dietary fiber Other nutrients are in low amounts table 12 See also Edit Wikibooks Cookbook has a recipe module on Hominy recipe Look up hominy in Wiktionary the free dictionary Arepa Binatog List of maize dishes Pinole Popcorn Pozole SagamiteReferences Edit Fussell Betty Harper 2004 The Story of Corn University of New Mexico Press p 19 ISBN 9780826335920 Retrieved 25 July 2019 Cheetham David Corn Colanders and Cooking Early Maize Processing in the Maya Lowlands and Its Implications Springer Verlag p 346 Jeffrey M Pilcher Maize and the Making of Mexico p 30 Thigpen Susan October 1983 Hominy Mountain Recipe The Mountain Laurel Retrieved 17 November 2013 Fussell Betty H 1992 The Story of Corn UNM Press p 204 ISBN 9780826335920 Carpenter KJ 1983 The relationship of pellagra to corn and the low availability of niacin in cereals Experientia Supplementum 44 44 197 222 doi 10 1007 978 3 0348 6540 1 12 ISBN 978 3 0348 6542 5 PMID 6357846 Galiano Amanda Southern Slang G P About com Retrieved 17 November 2013 Hominy Soup 3 Gv No He Nv A Ma Gi i Native Way Cookbook Wisdom Keepers Inc Archived from the original on 26 April 2009 Retrieved 17 November 2013 Hominy Soup 1 Gv Wi Si Da A Ma Gi i Native Way Cookbook Wisdom Keepers Inc Archived from the original on June 26 2009 Retrieved 17 November 2013 Dumplings Lye Di Gu Nv I Native Way Cookbook Wisdom Keepers Inc Archived from the original on 2 November 2000 Retrieved 17 November 2013 contributor Jo Marshall Relish Magazine Hominy an early gift from Native Americans to Europeans Corvallis Gazette Times Retrieved 2021 02 28 a href Template Cite web html title Template Cite web cite web a last has generic name help Hominy canned white usda gov Retrieved 16 September 2022 Retrieved from https en wikipedia org w index php title Hominy amp oldid 1135243790, wikipedia, wiki, book, books, library,
