Cherokee Fried Hominy

[diane]

Cherokee Fried Hominy

Several strips of bacon
One or two cans of white hominy
Onion if desired
Black pepper to taste

Preparation:
Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon and mix in hominy.

 

[pamc153PA]

Sounds good, and filling. Anything with bacon in it!

 

[diane]

I have a recipe for pork and hominy stew that I'll post soon as I find it! It's very, very good. Maybe Lincoln ate it - he once said of the Confederates - "I want to get between their hog and hominy!"

P S
One reason a number of people don't care for hominy is because it is wet and has a bland flavor - frying it dries it out some and flavors it nicely!

 

[pamc153PA]

My husband makes a pretty good posole with white hominy in it--it seems better when it can take on the flavors of what it is part of.

 

[FourLeafClover]

OK . Hand up at the back here!

It appears folks are quite familiar with what is being discussed here. Unfortunately I have to show my ignorance of American cuisine.

What is hominy? Or what is it made from?

 

[diane]

OK . Hand up at the back here!

It appears folks are quite familiar with what is being discussed here. Unfortunately I have to show my ignorance of American cuisine.

What is hominy? Or what is it made from?

Hominy is dried corn kernels that have been soaked in lime or lye. That makes it better for long term storage. The Southeastern Indians were big on corn growing and it is one of the cultural blends often found in Southern cuisine. I haven't found too many other regions besides the Southwest that use corn as much as the South! It can be dried out again and ground into grits. Usually, one gets it in a can! I'm not a big fan of most canned hominy but some Mexican brands are pretty decent - Juanita's comes to mind.

Homely hominy! Here's a pic:

http://www.laylita.com/recipes/wp-content/uploads/2009/01/mote-hominy.jpg

And here's a pic of the stew I'm looking for the recipe for!

http://www.diabetesdaily.com/recipes/2009/09/22/posole-soup.jpg

That is venison posole and the lime is a great accent to it. (Gotta find that recipe...!)

 

[FourLeafClover]

Thank you diane. I am sure it tastes better than it looks. Kind of plain. But I am sure your magic can transform it.

 

[diane]

Thank you diane. I am sure it tastes better than it looks. Kind of plain. But I am sure your magic can transform it.

Lol! A lot of people can't even stand the smell of it! It's like menudo - that is a tripe stew or soup and it really is an acquired taste. I have not acquired it! There is something about tripe - intestines - that doesn't agree with me. Considering my native cuisine consists of a lot of grubs, bugs and assorted creepy-crawlies, that's saying a lot! (I can't criticize anybody's food...)

 

[CSA Today]

I had a professor to half seriously say in a colonial history course that what really led to Cornwallis' downfall in the Carolinas was corn. It seems that once he moved his army inland away from the coast his army had to live off the land. The problem was that the staple foods of the mostly hostile Scot-Irish living there was mainly corn and pork. The British didn't have a problem with pork but did with corn, which they considered animal food. My German sister in law felt the same way with what we call corn and couldn't imagine civilized people eating the stuff.

And then there was Sir William Berkeley, a colonial governor of Virginia who once exclaimed that Carolinians ate so much corn and pork that they had taken on a "swinish appearance."

" If we were wrong in our contest, then the Declaration of Independence of 1776 was a grave mistake and the revolution to which it led was a crime. If Washington was a patriot; Lee cannot have been a rebel."
Wade Hampton

 

[FourLeafClover]

The problem was that the staple foods of the mostly hostile Scot-Irish living there was mainly corn and pork. The British didn't have a problem with pork but did with corn, which they considered animal food.

I have always been of the opinion, that the constitution of the celtic peoples. Was superior to the Anglo/Hannoverian. I guess it was due to living off a harsher landscape. As opposed to the verdant fields of the English/European land.

In Scotland we still carry a reputation of having the worst diet in Europe. Little fruit and veg, and everything deep fried.

 

[diane]

I had a professor to half seriously say in a colonial history course that what really led to Cornwallis' downfall in the Carolinas was corn. It seems that once he moved his army inland away from the coast his army had to live off the land. The problem was that the staple foods of the mostly hostile Scot-Irish living there was mainly corn and pork. The British didn't have a problem with pork but did with corn, which they considered animal food. My German sister in law felt the same way with what we call corn and couldn't imagine civilized people eating the stuff.

And then there was Sir William Berkeley, a colonial governor of Virginia who once exclaimed that Carolinians ate so much corn and pork that they had taken on a "swinish appearance."

" If we were wrong in our contest, then the Declaration of Independence of 1776 was a grave mistake and the revolution to which it led was a crime. If Washington was a patriot; Lee cannot have been a rebel."
Wade Hampton

CSA Today,

Can you think of a good old fashioned Southern meal that doesn't contain either some form of corn or pork? I sure can't! Which brings me to red-eye gravy... Got to post that up!

 

[CSA Today]

I have always been of the opinion, that the constitution of the celtic peoples. Was superior to the Anglo/Hannoverian. I guess it was due to living off a harsher landscape. As opposed to the verdant fields of the English/European land.

In Scotland we still carry a reputation of having the worst diet in Europe. Little fruit and veg, and everything deep fried.

The deep fried tradition survived an ocean passage and is alive and well here.

 

[donna]

In the introduction to "Civil War Recipes", the editors write of the importance of hominy to the rural South.

"Meals in the South were just as plain as those in the North. "Hog 'n hominy" (pork and boiled corn) was standard fare. An inn in South Carolina in 1861 served hog and hominy and corn cake for breakfast; waffles and hog and hominy for dinner; and hog and hominy and corn cakes for supper."

They go on to write: " Staples for the South included pork, cornmeal (usually white, not yellow as was preferred in the North), and sweet potatoes. Meals almost always included some form of pork, cornbread, and sour milk."

From"Civil War Recipes" Receipts from the pages of Godey's Lady's Book. pages 21-22.

 

[donna]

Thought I would bump this thread on hominy originally posted by diane.

 

[nitrofd]

I do not think I ever really have had hominy.

 

[Anna Elizabeth Henry]

I do not think I ever really have had hominy.

I've never had it either, but have had it waved under my nose by people through the years when visiting the South. I don't like the look of it, so I always shy away from it.

 

[JohnW.]

Thanks for the bumping, it sounds mighty tasty.

 

[diane]

Hogs and hominy wasn't just a Southern thang! Here's an old ad from the North Dakota Agricultural Department:

 

[JohnW.]

Hogs and hominy wasn't just a Southern thang! Here's an old ad from the North Dakota Agricultural Department:

Given what I know about my neighbor to the east, I have no trouble believing that at all.

 

[donna]

Another thread on hominy.