Quoting Sean Dennis to Michael Loo <=-

Speaking of being corny and corn bread, here's a recipe I'd try:

So I was wondering about the texture and if there would be big
chewy blobs in the finished loaf [...] some halfwit in
California deciding that hominy and cornmeal were synonymous.

I'd assume, as a fan of hominy, that there would be lumps.

And likewise I wondered how 35 minutes would do for the stuff,
unless the recipe writer was thinking of grits, so why didn't
she say GREE-YUTS?

I'll have to look at that and try it some day.

You're not going to want whole dry hominy in bread dough. Coarse
grits maybe, fine grits sure, masa harina flour absolutely, The same
goes for dried yellow corn; it has to be ground into meal or flour
before used in breadmaking.

Now if you're thinking of using reconstituted and cooked hominy, you
could do that just like fresh yellow corn kernels can be added to
spoonbread. Of course "spoonbread" is basically a pudding ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triple-Corn Spoon Bread
Categories: Side dish, Eggs, Corn, Pudding
Yield: 8 Servings

1 c Sour cream
3 tb Butter; melted
1 lg Egg
1/2 c Chopped onion
15 1/4 oz can whole kernel
Corn; undrained
14 3/4 oz Cream style corn
8 1/2 oz package of Corn muffin mix
Cooking spray

Preheat oven to 350 F. Combine first 3 ingredients in a large
bowl; stir well with a whisk. Stir in onion, corns, and muffin
mix. Pour into an 8-inch square baking dish coated with cooking
spray. Bake at 350 F for 1 hour or until pudding is set and
lightly browned.

A higher fat version adapted from a Cooking Light Magazine recipe

MMMMM


Cheers

Jim


... Grits, a good excuse for butter when you can't afford a lobster

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Quoting Jim Weller to Sean Dennis <=-

I'd assume, as a fan of hominy, that there would be lumps.

Now if you're thinking of using reconstituted and cooked hominy, you
could do that just like fresh yellow corn kernels can be added to

I've been following this...in my pantry I have 3 different types of dried hominy. One I got from my niece, it's whole kernels of white corn, of an unknown brand that she bought in a Mexican grocery in Denver. Largish...typically they look to be 1/2"X1/2". I haven't tried cooking any of it. The other two are white and yellow, but cracked into chunks that look to be 3/16"X3/8". These are packaged by Goya and I bought the yellow at Freddies and the white at Red Apple. I've cooked these up a couple of different ways and they swell quite bit. Plain old hominy, and tossed into some green chili, in lieu of spuds which I seldom have around the place, to add bulk. Rice or orzo is my emergency backup for this. I can't imagine using the whole kernels,
they will probably end up as a pretty big glob about the size of a cashew.

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Quoting Bill Swisher to Jim Weller <=-

whole kernels of white corn [...] 1/2" [...] and they swell
quite bit [...] I can't imagine using the whole kernels, they
will probably end up as a pretty big glob.

That's why they're fine in soups and stews but no good for
breadmaking. Masa harina flour is though which is just ground up
dried hominy. Hominy and grits aren't common in Canada at all but
I've played around with them a few times. Even yellow cornmeal isn't
used much here. I've met people who have never tasted cornmeal mush,
southern cornbread, northern johnny cake or even Italian polenta,
which was pretty much a restaurant fad that came and went.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Country Chicken Stew W/celery Seed Dumplings
Categories: Stews, Chicken, Dumplings, Corn, Dairy
Yield: 4 Servings

4 c Chicken broth
1 Chicken (about 3 lbs.), cut
-into 8 pieces, skin removed
4 Carrots, peeled and cut into
-1 inch chunks
4 Celery ribs with leaves, cut
-into 1/2 inch chunks
1 sm Onion thinly sliced
1 Bay leaf
1 ts Dried summer savory
Salt
Freshly ground pepper
DUMPLINGS:
1 1/4 c Flour
2 tb Yellow cornmeal
1 1/2 ts Baking powder
1/2 ts Celery seeds
3 tb Vegetable shortening
1/2 c Milk

In a large Dutch oven, combine broth and chicken. Simmer over medium
heat, uncovered, 10 minutes, skimming off any foam that rises to the
surface. Add carrots, celery, onion, bay leaf, and savory. Simmer,
partially covered, 15 minutes. Skim fat off surface of broth. Season
with salt and pepper to taste.

In a large bowl, whisk together flour, cornmeal, baking powder, celery
seeds, and 1/2 teaspoon salt. Cut shortening into small pieces and
use your fingers to rub it in until mixture resembles coarse meal.
Add milk and stir just until a sticky dough forms.

Dip a spoon into simmering stew, then spoon out generous tablespoons
of dough and drop into stew to make about 12 dumplings. Cover pan and
simmer over medium-low heat until dumplings are cooked through, about
20 minutes. Remove and discard bay leaf before serving.

Source: Cookbook Digest. Sept./Oct.97
From: Cindy Hartlin

MMMMM





Cheers

Jim


... A real Southern breakfast of vittles and grits with fried chicken

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