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hominy

A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits

{i} peeled and dried kernels of corn

Dried white or yellow corn kernels with their hulls and germ removed Also called "samp " Ground hominy is called "grits " This popular staple in the South and Southwest came to us from the Algonquin Indians

a food made from crushed dried corn (uskatahomen)

A traditional Native American food (also known as pozole or posole), hominy is dried field corn kernels with the hull and germ removed When ground, hominy is called grits

a food prepared from hulled corn (maize) kernels soaked in lye

Maize hulled and broken, and prepared for food by being boiled in water

Dried white or yellow corn kernels from which the hull and germ have been either chemically or mechanically removed Hominy is often served as a side dish When ground, hominy is called grits Recipe: Pozole Jeff

Hominy is made from dried corn kernels from which the hull and germ have been removed, usually by boiling in lime The kernels look somewhat life popcorn and have a soft, chewy consistency It is sold either in canned or dried form

hulled corn with the bran and germ removed

dried white or yellow corn kernels with the hull and mechanically or by soaking in slaked lime; ground hominy is known as grits

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